Spanish meatballs recipe
information
These little lamb meatballs are dry fried, then cooked in a tasty tomato sauce for an easy to make meal with a Spanish flavour.
ingredients
150 g (5 1/2 oz) lean minced lamb
1 small onion, chopped finely
1 garlic clove, crushed
2 teaspoons mixed dried herbs
1 small egg white, beaten lightly
2 tablespoons brandy
100 g (3 1/2 oz) button mushrooms, sliced
300 ml (10 fl oz) passata
1 tablespoon tomato puree
1 teaspoon paprika
1 vegetable stock cube, dissolved in 150 ml (5 fl oz) boiling water
100 g (3 1/2 oz) spaghetti or other pasta shapes
salt and freshly ground black pepper
chopped fresh parsley to garnish
1 small onion, chopped finely
1 garlic clove, crushed
2 teaspoons mixed dried herbs
1 small egg white, beaten lightly
2 tablespoons brandy
100 g (3 1/2 oz) button mushrooms, sliced
300 ml (10 fl oz) passata
1 tablespoon tomato puree
1 teaspoon paprika
1 vegetable stock cube, dissolved in 150 ml (5 fl oz) boiling water
100 g (3 1/2 oz) spaghetti or other pasta shapes
salt and freshly ground black pepper
chopped fresh parsley to garnish
method
1. In a mixing bowl, combine the minced lamb, onion, garlic, dried herbs and egg white. Season with salt and pepper.
2. Using clean hands, form the mixture into small meatballs.
3. Heat a large non stick frying pan and add the meatballs, dry frying them until they are lightly browned. Pour in the brandy and let it bubble up for a few moments, and then add the mushrooms, passata, tomato puree, paprika and stock. Heat until simmering, and then cook gently for 20-25 minutes to reduce the liquid by about one third, stirring occasionally.
4. 10 minutes before the end of the cooking time, cook the pasta in plenty of boiling, lightly salted water according to the packet instructions until just tender. Drain thoroughly.
5. Divide the pasta between two warmed plates and top with the meatballs and sauce. Garnish with plenty of chopped fresh parsley.
Top tip If you can't find passata, use a 400 g can of chopped tomatoes instead.
Variation Try using 100 g (3 1/2 oz) rice instead of pasta.
2. Using clean hands, form the mixture into small meatballs.
3. Heat a large non stick frying pan and add the meatballs, dry frying them until they are lightly browned. Pour in the brandy and let it bubble up for a few moments, and then add the mushrooms, passata, tomato puree, paprika and stock. Heat until simmering, and then cook gently for 20-25 minutes to reduce the liquid by about one third, stirring occasionally.
4. 10 minutes before the end of the cooking time, cook the pasta in plenty of boiling, lightly salted water according to the packet instructions until just tender. Drain thoroughly.
5. Divide the pasta between two warmed plates and top with the meatballs and sauce. Garnish with plenty of chopped fresh parsley.
Top tip If you can't find passata, use a 400 g can of chopped tomatoes instead.
Variation Try using 100 g (3 1/2 oz) rice instead of pasta.
serving amount
serves 2
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