Spanish meatballs are a great idea for supper on a winters evening. Traditionally eaten with crusty baquette rather than pasta.
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves 8 – 10
400 gm lean minced beef
300 gm minced pork
6 canned anchovy fillets, drained and chopped
25 gm breadcrumbs
3 garlic cloves
6 tablespoons olive oil
1 large onion chopped
1 kg tomatoes, skinned and chopped
150 ml white wine
3 bay leaves
3 tablespoons sun-dried tomato paste
3 teaspoons mild sweet paprika
Salt and pepper
1. Put the beef, pork and anchovies, breadcrumbs, garlic, salt and pepper in a food processor and mix to form a thick, smooth paste. (Alternatively, mix by hand.) Shape the mixture into small balls about 3cm across.
2. Heat 3 tablespoons of oil in a large frying pan and gently fry the meatballs, shaking the pan frequently, for about 10 minutes until they are browned all over. Remove the meatballs with a slotted spoon.
3. Add the onion to the pan and fry gently until softened. Stir in the tomatoes, wine, bay leaves, tomato paste, paprika, the remaining oil and a little salt and pepper. Bring to the boil, reduce the heat and simmer gently for about 20 minutes until thick and pulpy.
4. Tip the meatballs into the pan and heat to a simmer. Cover and simmer for 20 minutes.
Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.
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