Busy weeknights, lunchboxes, or as passaround party food. These meatballs are a versatile and delicious option that everyone will enjoy! The Spanish spice mix gives them a little exotic flare, and the sumptuous yet simple tomato sugo is deliciously flavoured with the cooking meatballs. Do yourself a favour and add this recipe to your repetiore.
Product Featured: Amelia Park Beef Mince
Spanish Meatballs with Homemade Tomato Sugo
20 mins
2-4
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INGREDIENTS
- 500g Amelia Park beef mince
- 2 Tbsp olive oil
- 1 garlic clove, minced
- ⅓ cup, dried apricot, finely chopped
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- ⅓ cup pistachio, roughly chopped
- 2 Tbsp fresh parsley, chopped
Spice Blend
- 1 tsp smoked paprika
- 1 tsp coriander, ground
- ½ dried oregano
- Pinch of chilli to taste
- Salt and pepper
Tomato Sugo Sauce
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ½ onion, finely chopped
- ½ carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 Tbsp fresh herbs, such as parsley or basil (finely chopped)
- 700ml tomato passata
- Salt and pepper to taste
Method
To prepare
For Tomato Sugo
- In a large frying pan, gently cook the garlic onion, carrot and celery with olive oil until the vegetables are soft (10 minutes).
- Add the herbs, tomato passata and seasoning. Simmer and cook until thickened (10 minutes).
For the Spanish Meatballs
- Meanwhile, combine meatball ingredients and the spice blend in a large bowl and mix together thoroughly with your hands.
- Dampen your hands with water to prevent sticking and roll generous tablespoons of mince mixture to make golfball sized meatballs.
- Add the raw meatballs directly into the simmering sugo to poach and cook through.
(approx 15 mins) - To serve, divide saffron rice between bowls, top with meatballs and sugo and sprinkle with chopped herbs.
COOKS NOTES
● Make and cook a double batch to store in the freezer
To Serve
- Serve with Saffron Rice (or use plain basmati or medium grain white rice)
- Chopped parsley or coriander (optional)
Recipe development by Kate Flower (@kateflowerfood)
- 500g Amelia Park beef mince
- 2 Tbsp olive oil
- 1 garlic clove, minced
- ⅓ cup, dried apricot, finely chopped
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- ⅓ cup pistachio, roughly chopped
- 2 Tbsp fresh parsley, chopped
Spice Blend
- 1 tsp smoked paprika
- 1 tsp coriander, ground
- ½ dried oregano
- Pinch of chilli to taste
- Salt and pepper
Tomato Sugo Sauce
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ½ onion, finely chopped
- ½ carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 Tbsp fresh herbs, such as parsley or basil (finely chopped)
- 700ml tomato passata
- Salt and pepper to taste
To prepare
For Tomato Sugo
- In a large frying pan, gently cook the garlic onion, carrot and celery with olive oil until the vegetables are soft (10 minutes).
- Add the herbs, tomato passata and seasoning. Simmer and cook until thickened (10 minutes).
For the Spanish Meatballs
- Meanwhile, combine meatball ingredients and the spice blend in a large bowl and mix together thoroughly with your hands.
- Dampen your hands with water to prevent sticking and roll generous tablespoons of mince mixture to make golfball sized meatballs.
- Add the raw meatballs directly into the simmering sugo to poach and cook through.
(approx 15 mins) - To serve, divide saffron rice between bowls, top with meatballs and sugo and sprinkle with chopped herbs.
COOKS NOTES
● Make and cook a double batch to store in the freezer
To Serve
- Serve with Saffron Rice (or use plain basmati or medium grain white rice)
- Chopped parsley or coriander (optional)
Recipe development by Kate Flower (@kateflowerfood)
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