Ontario’s Savoury Spanish Tapas
Appetizers are the perfect way to get your party started this holiday season! Combining Ontario’s readily available fresh foods with the flavours of Spain makes entertaining fun and easy.
Meatballs with Spicy Tomato Sauce is our version of a classic Spanish dish that incorporates local pork, onions, garlic and parsley. These spicy meatballs are bursting with flavour and are a guaranteed crowd-pleaser.
Caramelized onions and bacon make a delicious combination that come together perfectly in our Onion, Mushroom and Bacon Bites. Using a buttery puffed pastry crust ensures that you have more time with your guests without compromising on taste.
For an easy yet delectable appetizer Ontario goat cheese elevates Vegetable and Chèvre Tarts. These tarts can be made ahead of time and are delicious whether they are served warm or at room temperature.
Nothing says Spain quite like Sangria. Ontario apples, pears and cranberries combine to create a fruity Festive Sangria. This traditional beverage takes little time to prepare and is a great addition to any holiday gathering.
Say sí to Sangria and tapas; let the fiesta begin!
The Town Crier will feature a recipe for the above mentioned dishes each week during November – we hope you enjoy them!
Meatballs with Spicy Tomato Sauce
Flavourful baked meatballs, coated in a spicy tomato sauce are a crowd-pleasing tapa. Be sure to serve with crusty bread to soak up the yummy sauce.
Preparation Time: 20 minutes
Cooking Time: about 35 minutes
Baking Time: 12 minutes
Serves 9 as an appetizer
(Makes approx. 30 meatballs)
2 tbsp (25 mL) olive oil
1 Ontario Onion, finely chopped
2 tbsp (25 mL) tomato paste
4 cloves Ontario Garlic, pressed
2 cans (28 oz/796 mL each) diced tomatoes with liquid
2 tsp (10 mL) each dried oregano leaves and paprika
3/4 tsp (4 mL) each salt, pepper and crushed red pepper flakes
1 tsp (5 mL) granulated sugar
1 Ontario Egg, lightly beaten
1/2 cup (125 mL) fresh whole wheat breadcrumbs
1/3 cup (75 mL) finely chopped fresh Ontario Parsley
1/4 cup (50 mL) finely chopped Ontario Green Onion
2 tbsp (25 mL) Ontario Milk
1/2 tsp (2 mL) ground cumin
500 g ground lean Ontario Pork
In large deep skillet, heat oil over medium heat; cook onion, stirring occasionally for 5 minutes. Stir in tomato paste and 2 cloves of the garlic. Add tomatoes, 1 tsp (5 mL) each of the oregano and paprika, 1/2 tsp (2 mL) each of the salt, pepper and red pepper flakes. Increase heat to high; bring to boil. Reduce heat to medium; simmer, stirring occasionally for 20 minutes or until thickened. Stir in sugar.
Meanwhile, in medium bowl, using fork, stir together egg, breadcrumbs, 1/4 cup (50 mL) of the parsley, green onion, milk, cumin, remaining garlic, oregano, paprika, salt, pepper and red pepper flakes. Add pork; mix until combined. Shape into 30 meatballs, about 1 tbsp (15 mL) each. Place on parchment paper-lined baking sheet. Bake in 375°F (190°C) oven for 10 to 12 minutes or until no longer pink inside.
Stir meatballs into skillet, cover and simmer gently, for 5 minutes. Spoon sauce and meatballs on individual plates and sprinkle with remaining parsley, dividing equally.
Nutritional Information:
1 Serving
PROTEIN: 13 grams
FAT: 12 grams
CARBOHYDRATE: 17 grams
CALORIES: 235
FIBRE: 2 grams
SODIUM: 690 mg
– Printed with permission from Foodland Ontario
