Spanish meatballs with olives and shaved manchego
Picture: Iain Gillespie

Serves 8

500g beef or veal mince

500g pork mince

2 garlic cloves, finely chopped

1 onion, finely chopped

1 dried red chilli, finely chopped

1 tsp sweet, smoked paprika

1 egg

3/4 cup breadcrumbs

1 tbsp fresh oregano leaves,finely chopped

flour to roll meatballs (optional)

3 tbsp olive oil

Sauce

1 tbsp olive oil

2 garlic cloves, finely chopped

1 onion, finely chopped

1 tsp sweet smoked paprika

1 dried chilli, finely chopped

2x 440g cans, diced tomatoes

2 cups beef stock

pinch sugar

sea salt to taste

1 punnet cherry tomatoes, halved

1 tbsp fresh oregano leaves, chopped and some for garnish

1 cup Spanish or pitted Kalamata olives

100g manchego or parmesan cheese

To make meatballs, combine all ingredients, except flour and oil. Use a little flour where necessary to mould balls. Refrigerate for about an hour or the day before. Heat the oil in a big frying pan and brown meatballs in batches. Remove from frying pan and make sauce. To make the sauce, use same pan. Heat the oil and add garlic, onion, paprika and chilli. Cook for a few minutes to soften onion. Then add canned tomatoes, beef stock, sugar and salt. Bring to the boil, and then simmer for about 30 minutes. Add the cherry tomatoes, oregano, olives and meatballs and simmer for another 20 minutes. Extra stock or water can be added if needed. Scatter over oregano leaves and shaved manchego to serve. Goes well with rice.

The West Australian

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