|250 gramsgood-quality pork sausages|
|400 gramslean beef|
|1/2 teaspoonchilli flakes|
|1 garlic clove; peeled and crushed|
|1 smallbunch flat-leaved parsley|
|1 -2 tbs plain flour|
|2 tbsextra virgin olive oil|
|1 smallred pepper; deseeded and finely diced|
|1/2 teaspoonSpanish sweet smoked|
|Salt; and pepper|
Spanish meatballs Preparation
Squeeze the sausage meat from its casings into a large mixing bowl. Add the mince, chilli flakes, garlic, , and half the chopped onion, and mix thoroughly. Season with salt and pepper. Sprinkle the flour over a chopping board and shape the mixture into walnut-sized balls.
Preheat the oven to 190?C/gas 5. Heat 1 tablespoon of oil in a large non-stick frying pan and fry the meatballs until brown all over. Transfer to a large ovenproof dish. Heat the remaining oil in a large non-stick frying pan and fry the meatballs until brown all over. Transfer to a large ovenproof dish. Heat the remaining oil. Add remaining onion, pepper and paprika and saut? for 2-3 minutes. Stir in the passata, bringing to the boil and cook for a further 3 minutes. Season. Pour sauce over meatballs and cook, uncovered, in the once.
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