A Spanish tapas dish that’s also great for a meal or in smaller balls on skewers as part of a buffet.
Ingredients:
250 g Beef mince – 20% fat
250 g Fresh chorizo
60 g Breadcrumbs
4 Garlic cloves – finely chopped
1 Onion – grated
2 Tbsp Parsley – chopped
½ tsp Cumin powder
¼ tsp Salt
¼ tsp Ground black pepper
1 Egg
Method:
Place all of the ingredients into a bowl and mix well.
Make into balls of about 30 g.
I use a portioner to help.
Cook in a preheated oven at 180°C, 350°F, Gas mark 4 (Fan – 170°C, 325°F, Gas mark 3), until lightly browned, about 15 – 20 minutes.
Alternatively, fry in olive oil until browned.
Finish cooking the balls in this sauce:
Ingredients:
500 g Tomato passata
2 Tbsp Tomato puree
100 g White wine
200 g Beef or chicken stock – I used water and a low-salt stock cube
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp Pimentón de la Vera – dulce, agridulce or picante, your choice.
½ tsp Salt
½ tsp Black pepper
2 Tbsp Chopped parsley
2 Tbsp Olive oil
Method:
Fry the onion gently until translucent.
Add the garlic and tomato puree, then fry for a couple more minutes, stirring occasionally.
Add the wine and boil it until it is reduced – when the vapours coming off it are no longer acrid.
Add the rest of the ingredients except the parsley. I like a smooth sauce so I mix it with a stick blender at this stage.
Add the meatballs and heat through, then add the parsley to the sauce. I forgot the parsley, so put it on top for the picture below!
