Spanish-style meatballs
Inspired by Spanish-style tapas, our meatballs - coated in a rich, hidden vege tomato sauce -are a treat. Serve with crispy golden wedges for a value friendly and kid friendly meal that’s sure to impress even the fussiest eaters.
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Ingredients
Method
Ingredients
- 500g beef mince
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 onion, finely diced
- 2 celery sticks, finely diced
- 2 carrots, finely diced
- 1 tsp smoked paprika
- 2 cans (800g) diced tomatoes
Method
- In a large bowl combine beef mince, garlic, cumin, salt and pepper. Mix until well combined and roll into golf size meatballs. Set aside.
- Bring a drizzle of oil to medium-high heat in a large frying pan. Sauté the onion, celery and carrot for 4-5 minutes or until softened.
- Add paprika and cook for a minute.
- Pour in diced tomatoes. Add half a cup of water into each can, swirl around to get the remaining sauce and add to the pan. Season with salt and pepper. Cover with a lid and bring to a simmer, stirring occasionally.
- Add meatballs and gently toss to coat in the sauce. Cover and cook for 15-20 minutes or until the meatballs are cooked through, stirring occasionally.
Tips:
- Make homemade potato wedges to accompany your meatballs. Parboil four large potatoes cut into thick slices. Cool completely in the fridge, if time for extra crispy wedges. Place on a large tray with a generous drizzle of oil, a teaspoon of your favourite herbs and spices, salt and pepper. Toss to combine and bake at 170°C fan bake for 25-30 minutes or until golden brown and tender.
Adapt it:
- Use chicken, lamb, or pork mince if you prefer. You could also make vegetarian meat balls using plant-based proteins and use these instead.
- Add extra veg to this dish by mixing a packet of very finely chopped mushrooms to the mince before rolling into meatballs.
Kid friendly alternatives:
- You can cook the celery and carrots in the tomato sauce until they are very soft and then blend the sauce until smooth before adding the meatballs.
Leftover tips:
- Eat for lunch the next day or freeze in portions and reheat another day.