This is an easy recipe for Spanish tapas meatballs, aimed at people who can't be bothered to fry the meatballs. (The accent is on the "o" in the name.)
Preheat your oven to 175°C.
For the meatballs:
- 500g minced lamb
- 500g minced pork
- two slices of fresh bread
- half a small bunch of fresh parsley (including the stems; reserve the other half for the sauce)
- 1 clove garlic, roughly chopped
- 1 large onion, roughly chopped
- 1 egg
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp ground black pepper
- 2tsp ground cinnamon
This is all done using a food processor with a sharp blade. Mix the two meats together and chop for a few seconds (this is to simulate having the meat ground twice). Put the meat into a large bowl. Reduce the bread to fine breadcrumbs and add to the bowl. Chop the parsley, garlic and onion finely and add to the bowl along with the egg and spices.
Mix the ingredients together thoroughly with your hands; make sure that it is smooth. Shape into meatballs 2-3cm in diameter and place to one side.
For the sauce:
- A little olive oil
- 1 red pepper, finely chopped
- 2 large onions, chopped into thin strips
- 1 clove garlic, finely chopped
- 3 400g tins of chopped tomatoes
- 1tsp sugar
- 1tsp salt
- black pepper to taste (about 2tsp)
- remaining fresh parsley, finely chopped
Cook the onions, red pepper and garlic in the oil over a medium heat until soft. Add the tomatoes, sugar, salt and black pepper, stir thoroughly and heat through. Stir in the parsley, and place the meatballs carefully on top of the sauce. Cover and cook in the oven for 25 minutes, then uncover and continue to cook for 20 minutes.
Serve with fresh crusty bread, or with fresh chips.