A bit dramatic you say, let me tell the story. Last year I posted about a meatball recipe and received a comment from Patty in Seattle that would forever change our lives. Well, at least how we spice our food and cook our meatballs, which is really changing our lives because we do one everyday and the other at least once a month.
I thanked Patty for her meatball expertise. We traded another round of e-mails where she recommended pimenton, a Spanish smoked paprika. As Patty suggested, this spice adds an amazing depth of flavor, both hot and sweet. Hands down the winner when compared to traditional Hungarian paprika.
The grill is fired up year-round and I use the paprika to season salmon, pork tenderloins, steaks, shrimp, hamburgers, I think I’ve used it on just about everything. The smokey aroma of the paprika elevates the flavor to new heights. It sits right next to the salt, pepper, and olive oil.
Here’s Patty’s foolproof method for cooking meatballs (foolproof because we’ve tested it many times and they come out perfect every time, I’ll never fry a meatball again!):
Coat a large baking sheet with olive oil, rub a coating of oil on each meatball as you place them on the baking sheet. Bake in a hot oven at 425, turning with a good spatula at about 7 minutes. Turn again if needed depending on the size of the meatball. The meatballs get a lovely browning where they touch the pan and never fall apart or over cook on one side…just remember to turn. I make my meatballs slightly smaller and have had wonderful results with even cooking and nice heavy browning on the exterior. Remember the olive oil…the key to the browning.
Thank you Patty! Why did this post make me so hungry?
How funny! I’m so glad I stumbled on this post today! Let me explain:
Here in Denver we had a little spring blizzard today and I was thinking about cooking something cozy for dinner, like clam chowder, which my husband loves. I’m always searching for things to inspire me in the kitchen, as cooking is pretty hard for me – and my husband is a TOTAL foodie. Well, I was feeling guilty that I can’t put bacon fat in the clam chowder, because I know that would make it more tasty and interesting for my Iowa-born husband; but
I haven’t eaten meat for 15 years.
So, today, I was having a vague memory of a time when we made a soup that tasted “bacony.” What was in it that made it taste that way? I thought I would NEVER remember and then I stumbled upon your post! It was smoked paprika! Because my husband loves all things food-related, I bought him three kinds of smoked Spanish paprika (sweet, hot, and bittersweet) from a fancy grocer for his birthday one year, and we used it in everything.
Anyway, that’s the magic ingredient that can give a creamy soup an extra dimension of “baconyness”! I’m going to put a dash of it in my clam chowder tonight.
Thanks for blogging about this!
I am always interested in spices and making food taste better…I will have to add this one to my list of must tries…afterall it got it’s very own post!
Good news Kathy the smoked paprika in the bulk section at central (probably the island too) is the same paprika. So you can save even more money !!! Clarice-who would die without smoked paprika
I think I have some of this in my pantry! I almost had forgotten it was there. Bought it because it sounded interesting and into the cupboard it went… It’s going to be pulled out at dinnertime tomorrow night for sure. I may just have to make some meatballs…
Clarice, they do have it in bulk at T&C! I bought the can the first time but since then I just keep refilling it.
sounds great!
but where do you find the stuff??
hehe
julie
Mmmmm, sounds yummy. I’ll have to get it at Central Market next time I’m there.
How much did you add? Sounds wonderful! kas
I use it similar to any other spice. When I season a pork tenderloin or half a salmon I just sprinkle away (probably 1 to 2 teaspoons) right along with the salt and pepper. I then drizzle olive oil over the meat or fish and rub it in with my hands. If adding it to the meatballs I would say 1 teaspoon.
i mostly use paprika as a garnish atop deviled eggs or a casserole, but i’m so glad i encountered your blog today because now i’ve ordered a bit of pimenton for myself and cannot wait to use it once it arrives.
I am going to have to take a trip down to Central! I’m sure my husband will love it! Then I just need to find time to cook something a little more extravagant than frozen meatballs from Costco! There is always hope!
I love the Smokey Spanish Paprika from Penzeys. I’ll have to try it in meatballs. Thanks.
It’s also very delicious in homemade chicken pot pie with a bit of sharp cheddar grated into the sauce. VERY delicious.
I discovered spanish paprika a couple of years ago. I don’t understand why everyone doesn’t have some in their pantry. I like the bittersweet type best.
Great tips thanks!
Tiffany
I am a huge fan of the smoked paprika… it’s great in a dry rub. I’ll seeif I can unearth that recipe. I love the notelets!
She’s right. It’s such good stuff. We have a couple of varieties in the pantry. Makes mac n cheese a full 67 percent better!
I can finally “unsave” this post in my Bloglines. I was in our international market today and this very tin jumped off the shelf and insisted I take it home!