"Target Engaged" - Baked Spanish Meatballs
Delta Force #1
EXCERPT: “I could get used to this.” Her voice was warm and soft. So could he. Drag her off to his cave and never let her get away. Never in his life had he enjoyed a woman so much. Not even close.
But there was still a shield, a layer, something there that he didn’t quite trust. And he’d learned to listen to his instincts, a skill honed by his Delta instructors.
Time. For once they had time and perhaps this was the opportunity to figure out how to put forward his questions of what drove Carla, without…appearing to be doing precisely that.
He felt like cursing as Chad and Duane produced a lunch from down below using the foodstuffs they’d bought at the market. He sighed. Later, but soon.
Carla sat up and began dealing with the food. He knew he’d lost his moment. But she still wore that sundress, so it wasn’t a total loss.
“You guys are such dweebs,” Carla informed them once everyone was again in the cockpit.
“The few. The proud,” Duane mumbled around a mouthful of a bitterbal, hissing at the spicy-hot mustard he’d dipped the deep-fried meatball into.
NOTE: We aren’t much for deep-fried food in our household, but I liked the idea of this. After a bit of hunting around and tinkering, I love how easy this recipe is. They can be eaten as an appetizer, a main course with a side salad, or plunged into a pasta red sauce.
Active time: 15 minutes / Cook time: 25 minutes / Total time: 45 minutes / Makes 1-4 dozen depending on size
Ingredients
- 2 slices of good quality bread, but not sourdough (these meatballs are on the sweet side)
- 1/4 c. white wine
- 4 oz. chorizo sausage, uncooked or smoked then shredded (remove any casing)
- 1 lb. ground pork
- 1 egg
- 4 cloves minced garlic (use roasted for a milder, sweeter finish)
- 3 Tbsp. fresh parsley
- 1 tsp. oregano, dried
- 3/4 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
Serve with
- Roasted red peppers and green olives
- Hot spicy mustard as a dip
The Instructions
- Preheat oven at 350° F.
- Tear up bread into small chunks and soak in the wine for 10 minutes, stirring occasionally.
- In a large bowl, beat the egg, then the spices. Add the meat and bread (hold back excess wine in case mixture is too dry) and mix thoroughly without overworking.
- With wet hands, roll into meatballs and set on a baking sheet, using parchment paper or a silicone mat. Small ones (about 1”) for an appetizer treat, larger for a main course or a sauce (about 2”).
- Bake for 20-25 minutes (until the center measures 165° F with an instant read thermometer).
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| Two-inch meatballs ready for baking. | Baked until golden and served with red peppers, olives stuffed with garlic and jalapeño, and capers. |
