Transform our classic beef meatballs into a sophisticated Spanish tapa with this rich, smoky sauce. The combination of red wine, smoked paprika, and our creamy garlic sauce creates depth of flavor that tastes like it’s been simmering all day.
½ cup red wine (pinot noir, cabernet sauvignon, or merlot)
¼ cup beef stock, low sodium
1 tablespoon Armanino Creamy Garlic Sauce
1 teaspoon smoked paprika
¼ teaspoon kosher salt
finely chopped parsley for garnish
crusty bread for serving
Directions
In a sauté pan, heat the olive oil over medium heat.
Brown the meatballs on all sides. Transfer to a bowl or plate and set aside.
For the sauce: in the same pan over medium-high heat add onion and a pinch of salt; sauté until soft, lightly brown and translucent, about 5-7 minutes.
Add the beef stock and wine, scraping up the browned bits from the bottom of the pan.
When the mixture comes to a boil, add the tomatoes, creamy garlic sauce, paprika, and salt. Stir, bring back to a boil then reduce the heat to low.
Add the browned meatballs, reduce the heat to low and simmer uncovered for 20 minutes until the meatballs are warmed through and the sauce has thickened, stirring occasionally.
If desired, transfer the meatballs and sauce to a serving dish or serve right from the pan, garnished with chopped parsley and served with crusty bread and glasses of red wine.
Chef’s Tips
The recipe can be made several days in advance and gently reheated. Garnish just before serving.
Smoked paprika is made from dried chili peppers that were dried over a fire before being ground into a powder. While sweet paprika is a good choice for lighter dishes like garlic chicken, smoked paprika works better for hearty recipes like this one.
For a heartier main dish, use 1oz meatballs and serve over rice.
