A Spanish tapas dish, these spicy meatballs can easily be adapted to a main meal, and are especially good when paired with Mexican red rice (Arroz Rojo), which is posted above. Make double the quantity and freeze half the cooked meatballs for a speedy meal in a few weeks’ time.
INGREDIENTS2 onions, finely chopped; 250g pork mince; 250g beef mince; 1 tsp dried oregano; 60g fresh breadcrumbs; 1 tsp ground cumin; 1 egg, beaten; salt and freshly ground black pepper; 100ml vegetable oil; 3 tbsp olive oil; 2 x 400g tins diced tomatoes; 4 mild red chillies, seeds removed and finely chopped(to taste); 2 garlic cloves, finely chopped; ½ cup beef stock; salt and freshly ground black pepper
Place half of the onions, the pork and beef mince, oregano, breadcrumbs, cumin and egg into a large bowl. Mix together well, then season with salt and freshly ground black pepper.
Using your hands, roll the mince mixture into 4cm balls.
Heat the vegetable oil in a large heavy-based frying pan over a medium heat. Add the meatballs and fry for 5-6 minutes, turning occasionally, until browned all over. Drain from the oil with a slotted spoon and set aside on a plate.
In another pan, heat the olive oil over a medium heat. Add the remaining onions, garlic and chillies and fry until soft and golden. Add the tomatoes, season with salt and freshly ground black pepper and cook for 5-6 minutes. Add the beef stock to the sauce and stir well, then the meatballs and simmer for 20 minutes, or until the sauce has thickened and the meatballs are cooked through.
$8.70 for four people