Heat Scale: Medium. These meatballs fall into a class of tapas called “cosas de pecar.” Named after the picks the picadors use during a bull fight, the term refers to those tapas that are served with toothpicks. In Spain they would be made with minced meat, but since ground meats are more readily available, I use a combination of ground pork and beef. Traditional these are made with paprika, but since I like my foods a little more spicy, I also added ground cayenne.
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