Spanish Style Meatballs
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g 5% fat minced pork
- • 30 g wholemeal bread (made into breadcrumbs)
- • 2 cloves garlic (peeled and crushed)
- • 2 tsp dried onion granules
- • 2 tsp paprika
- • 1/4 tsp salt
- • 1/4 tsp ground black pepper
- • 1 small egg (beaten with a fork)
- • 1 medium onion (peeled and finely chopped)
- • 2 cloves garlic (peeled and crushed)
- • 2 x 400g tins chopped tomatoes
- • 1 tsp dried fennel seeds
- • 2 tsp dried oregano
- • 2 bay leaves
- • 1/2 tsp hot pepper sauce
- • 1/2 tsp white granulated sweetener
- • 2 tbsp tomato puree
- • 10 g flat leaf parsley (stalks removed)
- • low calorie cooking spray
Preparation Steps
Place the pork, breadcrumbs, garlic, onion granules, paprika, salt and pepper in a large bowl and mix together.
Add the beaten egg a little at a time, mixing with clean hands, until a consistency is reached that will form a small ball.
Divide the mixture into 16 small meatballs and set aside.
Spray a large frying pan with low calorie spray and place over a medium heat. When the frying pan is hot, add the meatballs, and fry for about 5 minutes, turning carefully, to seal on all sides. When they are sealed, place on a plate and set aside.
Spray a little more low calorie spray into the frying pan and place over a medium heat. Add the onions and fry for 10 minutes, stirring occasionally, until softened and golden brown.
Add the garlic and continue to cook for a further 3 - 4 minutes.
Add the tomatoes, fennel seeds, oregano, bay leaves, hot pepper sauce, sweetener and tomato puree. Stir well.
Add the meatballs to the tomato sauce. Cover and simmer over a low heat for 25 minutes, stirring occasionally, until the juices in the meatballs run clear when a knife is inserted. If the sauce is becoming too thick, add a little water.
Remove the bay leaves. Stir in the chopped flat leaf parsley and serve at once.