Last night the clocks in Spain fell back an hour. It’s always one of my favorite days of the year because you can go to bed late and sleep in, and still get up early. Yesterday I made meatballs, but wanted to tweak the recipe a little to save eggs, since I’m still planning on making a Spanish tortilla, and grocery stores are closed on Sundays here. I ended up swapping out milk and an egg for Greek yogurt, and it was delicious! They were crispy on the outside and super-moist on the inside, even though I left them on the stove for half an hour while I Skyped. To be fair, part of that could be due to the pork/beef mixture of meat that I used, instead of 93% fat-free beef, but whatever the reason, they were better-than-usual good. I added fresh rosemary, because I found some at a market that I couldn’t pass up. It’s always a good addition!
- 500 grams/1 lb pasta
- 500 grams/1 lb pork/beef ground meat
- about 1/2 cup full-fat Greek yogurt
- about 1/2 cup breadcrumbs
- 1 large egg
- olive oil, to coat the pan
- 1 large can pureed tomatoes
- 1 red pepper
- half a head of garlic
- 2 Tbsp fresh rosemary
- Parmesan cheese
- Heat a large pot of salted water over medium-high to high heat.
- Meanwhile, mix meat, yogurt, breadcrumbs, and egg until well combined, but don’t over-mix. Add more breadcrumbs or yogurt as needed until you get the consistency that you want.
- Form into balls.
- Heat oil in a frying pan (that has a lid) over medium heat.
- Chop garlic and red peppers. Be careful not to include the white part inside of the red pepper or the seeds.
- When the oil is hot, add the meatballs.
- Don’t touch them until they’re browned on the bottom, otherwise they’ll fall apart.
- Turn the meatballs over once they are browned on the bottom and add pureed tomatoes, garlic, red pepper, and rosemary.
- Cover and simmer over low heat until cooked through, about 30 minutes.
- Cook the pasta according to package directions.
- Drain, do not rinse, and toss with sauce.
- Serve and top with Parmesan cheese.
- Enjoy 🙂
How was your weekend? Is this a recipe you would try?