Mouthwatering Merry Meatballs (Tapas)

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Served as part of a Spanish tapas meal with Patatas Bravas and Morcilla (black pudding) on Ciabatta.

INGREDIENTS

For the meatballs

300g pork mince and 300 g steak mince

4 garlic cloves, crushed

2 tbsp ground coriander

1 tbsp ground cumin

1 tsp sweet paprika

½ tsp ground cinnamon

1 tsp ground cardamom

small bunch coriander, finely chopped

lemon, zest only

60g fresh wholemeal breadcrumbs soaked in a bit of milk (gluten free for coeliac)

50ml/2fl oz Skya fat free yogurt or Greek fat free yoghurt)

1 free-range egg

olive oil,

salt and freshly ground black pepper

For the tomato sauce

1-2 tbsp olive oil

1 red onion, finely chopped

1 tin plum tomatoes

garlic cloves, finely chopped

½ tsp ground cinnamon

½ tsp cayenne pepper

½ tsp ground cumin

½ tsp ground turmeric

bay leaves

1 teaspoon paprika hot or sweet

2 jarred roasted peppers

1 tsp honey or sweetener

100ml/3½fl oz plain fat free yoghurt (optional)

3 tbsp finely chopped parsley or coriander leaves, to serve

METHOD

Preheat the oven to 180°C Fan/Gas 4/350°F

For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. Take a small ball of mix and fry for a few minutes so that you can check for seasoning. Once you are happy with seasoning divide into 16 meatballs and place on a lightly oiled baking sheet.

Cook for about 10 minutes or until slightly browned (personally I prefer to cook them for less time in the oven as they can dry out).  Alternatively you could fry them off in a pan.

While you are cooking the meatballs, make the sauce: heat the olive oil in a frying pan. Add the onion and fry for 10 minutes or until softened and translucent.

Add the garlic, spices, bay leaves and thyme (if using) and cook for a couple of minutes, stirring constantly, then add the tomatoes, peppers and honey or sweetener. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes.

To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs are cooked through and the sauce has reduced a little.

Add the yoghurt if using.

Serve sprinkled with a little parsley or coriander, if using..

 

 

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