Name: Spanish meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 500 g beef mince free-range; 1/3 cup breadcrumbs white; 1 eggs; 1 tsp cumin ground; 1 tsp coriander ground; 1 tsp dried oregano; 1/2 tsp dried red chilli flakes red; 3/4 tsp salt; black pepper freshly ground; 1 red onion large, diced; 1 garlic cloves, minced; 1 tsp cumin ground; 1 tsp paprika smoked; 1/3 cup wine red; 2x 400 g tinned tomatoes chopped; 2 tsp brown sugar or xylitol; 2 fresh oregano sprigs; salt and freshly ground black pepper to taste

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Ingredients (18)

MEATBALLS:

500 g	beef mince — free-range
1/3 cup	breadcrumbs — white
1	eggs
1 tsp	cumin — ground
1 tsp	coriander — ground
1 tsp	dried oregano
1/2 tsp	dried red chilli flakes — red
3/4 tsp	salt
	black pepper — freshly ground

Tomato sauce:

1	red onion — large, diced
1	garlic — cloves, minced
1 tsp	cumin — ground
1 tsp	paprika — smoked
1/3 cup	wine — red
2x 400 g	tinned tomatoes — chopped
2 tsp	brown sugar — or xylitol
2	fresh oregano — sprigs
	salt and freshly ground black pepper — to taste

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Method:

Place all the ingredients for the meatballs in a large bowl and mix together until well combined. Roll into evenly sized balls and rest in the fridge to firm up for about half an hour.

Heat the olive oil in a large based pan. Sauté the onions until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the spices and stir through. Deglaze the pan with the wine and reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano. Season with salt and freshly ground black pepper. Simmer on a low heat for about 20 – 25 minutes until the meatballs are cooked through and the tomato sauce has reduce.

Recipe reprinted with permission of Bibby’s Kitchen@36.

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