Moreish Spanish meatballs are simmered in a gorgeous sauce. The sunshine just shines on and on. A delight to the taste buds.
Enjoyed it. Very substantial sauce, but good. - 10 Jun 2016
I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt entirely. Rather than frying the meatballs in batches, I simply baked them at 400 degrees for 20 minutes. Finally, I just dropped the meatballs into the sauce and simmered everything together for 45 minutes. This was excellent. I would suggest cutting the amount of pancetta in half, however, because it was still a little salty; the only thing that marred an otherwise tasty treat. We served this with Awesome Rice Pilaf and Swiss Chard Sauteed with Lime, both recipes from this site as well. The combination of the three made for a memorable meal. - 07 Jan 2013 (Review from Allrecipes US | Canada)
Hi, recently, Summerpls gave me a great review. I thank her greatly. re the recipe but said too much salt. However, I was confused.!! Salt in the meatballs is to personal taste and per se, there is no salt used in the sauce. So, "que pasa", what happened. 1.---- Bacon/pancetta contains salt in varying degrees. This could affect the flavour depening on bacon used. Some bacon can be extremely salty. Pancetta is not!!!!. 2. ... In cooking the sauce for intensity, which I thought fine, I have discovered that in intensifying, it can give a salt like taste, not salt but intense flavour. I added a touch, to taste, of sugar and mixed well. Problem solved. Turned out great. Possible solution to a, for me, complexing problem. Hope helps any other brave soul trying the recipe. cheers. - 19 Nov 2012 (Review from Allrecipes US | Canada)