Meatballs with tomato and manzanilla olive sauce
Australian Gourmet Traveller fast Spanish recipe for meatballs with tomato and manzanilla olive sauce
- Serves 4
- 10 mins preparation
- 20 mins cooking
Ingredients
- 400 gm minced pork
- 400 gm minced beef
- 1 onion, coarsely grated
- 1 egg, lightly beaten
- 50 gm dry breadcrumbs (½ cup)
- 2 cloves garlic, crushed
- 1 tbsp sweet smoked paprika
- 1 tbsp olive oil
- To serve: shaved Manchego and chargrilled bread
Tomato and olive sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 400gm can chopped tomatoes
- 90 gm manzanilla or Kalamata olives (½ cup)
- 1 tsp brown sugar
Method
Main
- 1Combine minced meat, onion, egg, breadcrumbs and garlic and season with paprika and sea salt. Mould 2 tbsp of mixture into balls and place on a tray. Set aside.
- 2For tomato and olive sauce, heat olive oil in a heavy-based saucepan, add onion and garlic and cook for 5 minutes or until soft, add tomatoes and olives and season to taste with sea salt, freshly ground black pepper and brown sugar. Bring to the boil, reduce heat and simmer for 5 minutes or until starting to thicken.
- 3Heat olive oil in a large frying pan over high heat, add meatballs and cook, turning occasionally, for 5 minutes or until evenly browned. Add tomato and olive sauce and cook for 5 minutes or until meatballs are cooked through. Serve with shaved Manchego and chargrilled bread.
