Made with wine and beef broth.
Compare this version from the October 13, 1966 edition of The Oneonta (New York) Star:
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Spanish Meatballs
Ingredients: 1 lb. ground beef Combine meats, bread cubes, eggs, garlic, parsley and seasonings in a mixing bowl. Mix well with a fork and shape into small balls. Dredge in 3 tablespoons of flour. Brown balls in 5 tablespoons of oil until browned on all sides, about 3 minutes. Remove from pan and drain on absorbent paper. Reduce heat. Add onion to oil left in fry pan and cook until soft and golden, about 5 minutes. Slowly sprinkle remaining flour into the fry pan, stirring all the while. Blend in the wine and beef bouillon. Cook, stirring, until thickened and smooth, for about 5 minutes. Add meat balls and simmer for about 15 minutes. Serve with saffron rice mixture garnished with sliced olives and slivered almonds. If decorate rice mold is desired, pack saffron rice, while still warm, firmly into a lightly oiled 3 cup mold. Invert immediately onto a serving platter, tap to loosen. Garnish with parsley. Serves 4. |
From the box of J.L. from Westborough, Massachusetts.
Meat Balls Español
1 lb. lean ground beef
1 cup soft bread crumbs
1/4 cup each finely chopped onion and celery
1-1/2 tsp. Worcestershire sauce
1 egg
1 Tablespoon garlic salt
1/4 tsp. pepper
1 can (16 oz.) stewed tomatoes
12 oz. zucchini thinly sliced (2-1/2 cups)
1/2 tsp. each crushed oregano, basil, and sugar
1 Tbsp. cornstarch
1 cup beef broth
3 cups hot cooked rice
Combine beef, bread crumbs, onion, celery, Worcestershire sauce, egg, 1-1/2 tsp. garlic salt and pepper; mix thoroughly. Bake at 375 deg. for 20 minutes.
Meanwhile, combine tomatoes, zucchini with remaining seasonings and simmer 5 minutes. Blend cornstarch and broth; stir into tomato mixture. Pour over meatballs.
Continue baking 10 minutes longer–serve on rice.
Recipe from Alice Letteney Kus