Name: Braised sobrasada meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tbsp extra-virgin olive oil; 1 brown onion, finely chopped; 180 gm fine white breadcrumbs; 60 ml (¼ cup) milk of choice; 2 tbsp finely chopped thyme; 500 gm minced pork and veal; 270 gm sobrasada (see note); 1 egg, lightly beaten; 125 ml (½ cup) dry sherry; 400 gm can cherry tomatoes; 285 gm jar paquillo peppers, drained, halved lengthways; 400 gm chickpeas, drained, rinsed; ½ tsp dried chilli flakes; 250 gm frozen podded broad beans; ¼ cup (loosely packed) oregano leaves; Soft polenta, to serve

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

Skip to Recipe

Serves 6

Prep

15M

Cook

45M

Total

Ingredients

2 tbsp extra-virgin olive oil

1 brown onion, finely chopped

180 gm fine white breadcrumbs

60 ml (¼ cup) milk of choice

2 tbsp finely chopped thyme

500 gm minced pork and veal

270 gm sobrasada (see note)

1 egg, lightly beaten

125 ml (½ cup) dry sherry

400 gm can cherry tomatoes

285 gm jar paquillo peppers, drained, halved lengthways

400 gm chickpeas, drained, rinsed

½ tsp dried chilli flakes

250 gm frozen podded broad beans

¼ cup (loosely packed) oregano leaves

Soft polenta, to serve

Method

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.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Styling by Steve Pearce

Ingredients

Method

Related

Related stories

About your privacy

Related