1Spanish onion180 gm eachcoarsely minced pork and veal2 tbsp eachcoarsely chopped oregano and flat-leaf parsley, plus extra to serve2garlic cloves, finely chopped1½ tsp eachground sweet paprika and cumin½ tspdried chilli flakes50 mlextra-virgin olive oil250 gmcherry tomatoes, halved200 gm(1 cup) Calasparra rice (see note)600 mlhot chicken stock50 mlfino sherry100 gmflat beans, trimmed and cut into 2cm lengths
Finely chop half the onion and combine in a bowl with meat, herbs, half the garlic and half the spices, then roll into walnut-sized balls. Heat oil in a large, deep-sided frying pan over medium-high heat, add meatballs and brown on all sides (2-3 minutes), remove from pan and set aside.
Thinly slice remaining onion, add to pan with tomato, remaining garlic and remaining spices and sauté until tender (3-4 minutes). Add rice, stir to toast (1 minute), then add stock and sherry. Cover, cook for 10 minutes, add meatballs, cover and simmer for 5 minutes. Add beans, cover and simmer until stock is absorbed and beans are tender (2-3 minutes). Serve hot, scattered with extra herbs.
Note Calasparra is a short-grain Spanish rice available from
This recipe is from the October 2009 issue of Australian Gourmet