Fast Recipes

Braised sobrasada meatballs

These meatballs are also great served with crusty bread, roasted potatoes or rice.
Ceramic platter with meatballs, tomato sauce and beans

Photo: Alicia Taylor

Alicia Taylor



1.Heat half the oil in a saucepan over medium heat, add onion and cook until softened (3-4 minutes). Transfer to a bowl, cool completely. Add breadcrumbs, milk, thyme, mince, sobrasada and egg. Season to taste and mix to combine. Roll into 24 golf ball-sized balls, place on a tray, set aside.
2.Preheat oven to 220˚C. Heat remaining oil in a large ovenproof frying pan over high heat. Cook meatballs, in two batches, turning until golden (4 minutes). Add sherry and tomatoes and bring to a simmer. Arrange piquillo peppers and chickpeas around meatballs then scatter with chilli. Place in oven and roast until sauce has reduced and meatballs are cooked (30 minutes).
3.Add broad beans, return to oven and roast until tender (10 minutes). Serve meatballs scattered with oregano leaves and soft polenta on the side.

Sobrasada is a soft Spanish cured sausage flavoured with paprika and spices. If unavailable, substitute soft fresh chorizo, casing removed.


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