Spanish Tapas Delight: Patatas Bravas and Spanish Meatballs

Allergens

Dairy (in the Patatas Bravas sauce and Parmesan cheese)

Ingredients

• For Patatas Bravas:
• 2 lbs small red potatoes, cut into bite
• sized pieces
• 2 cups vegetable oil, for frying
• Salt, to taste
• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• For Spanish Meatballs:
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped parsley
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1 large egg, beaten
• Salt and pepper, to taste
• For Serving:
• 2 cups marinara sauce
• Freshly grated Parmesan cheese

Instructions

1. For Patatas Bravas: Heat the vegetable oil in a deep frying pan over medium high heat. Fry the potatoes until golden brown and crispy, about 10 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt to taste. In a separate bowl, mix together mayonnaise, ketchup, smoked paprika, garlic powder, and onion powder to make the bravas sauce. Serve patatas bravas alongside the sauce for dipping. For Spanish Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, and beaten egg. Season with salt and pepper to taste. Mix until well combined. Roll the mixture into meatballs and brown them in a skillet over medium heat, about 5 minutes per side. Add marinara sauce to the skillet, cover, and simmer for 10 12 minutes or until cooked through. To Serve: Plate the patatas bravas and meatballs on individual serving plates, garnishing with freshly grated Parmesan cheese.

Chef’s Insight

To ensure crispy patatas bravas, fry them in batches to avoid overcrowding the pan. For a spicier Spanish Meatball dish, add crushed red pepper flakes to the meat mixture.

Notes

Feel free to add more spices and herbs to the Spanish Meatballs for a customized flavor profile.