July 28, 2020

Author: KatieChin

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Hi COOPED UP COOKING WITH KATIE Fans!  Here are the recipes from today’s show!!

2-Minute Tapenade


  • 1 cup of Black olives, preferably from Spain
  • 1 tablespoon capers
  • 2 tablespoons Garcia de la Cruz Olive Oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon lemon juice

Directions:   Puree all of the ingredients in a food processor until chunky.  Serve with toasted baguette slices.

Spanish Meatballs



  • 1/2 pound ground beef
    1/2 pound ground chorizo
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
    4 cloves garlic, minced
    1 small onion, finely chopped
    1 Tablespoon chopped parsley
    1 slice of bread (crust removed), soaked in ½ cup milk (white or brown bread)
    1 egg, beaten
    1 cup Breadcrumbs
  • 4 Tablespoons Garcia de la Cruz Olive Oil


  • 1 Tablespoon oil
  • 2 garlic cloves, minced
    4 large tomatoes, quartered and seeded
    ½ cup tomato paste
    ¼  teaspoon smoked paprika
  • ½ teaspoon cumin
    ¼ teaspoon crushed red pepper
    ½  teaspoon dried thyme
    1 Tablespoon honey
    ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Crusty bread


Squeeze the milk from the bread slice and set aside.   In a large bowl, combine the ground beef, ground chorizo, salt, black pepper, garlic, onion, parsley, bread and egg until blended.  Cover with plastic wrap and refrigerate for 30 minutes. Transfer breadcrumbs into a shallow dish.

Shape the mixture into ping pong sized meatballs.  Roll the meatballs in the breadcrumbs one at a time until evenly coated.

Heat the 4 Tablespoons EVOO in a large non-stick skillet over medium-high heat.  Working in batches,  add meatballs and fry until brown and slightly crisp, 5 to 6 minutes. Be careful not to crowd the pan.  Turn and brown the other sides, about 5 minutes more. Transfer the cooked meatballs to a paper towel lined baking sheet.

SAUCE:  Heat the 1 tablespoon EVOO in a dutch oven or large pot over medium heat.  Add the garlic and saute until fragrant, about 30 seconds.  Add the tomatoes and saute until softened, about 2 minutes.  Using an immersion blender, puree the mixture until smooth.  Add the tomato paste, smoked paprika, cumin, crushed red pepper, thyme, honey, salt and pepper and stir until combined.

Transfer the meatballs to the pot.  Reduce heat and simmer for 8-10 minutes.  Serve immediately with crusty bread if desired.