Spanish Meatballs

Name: Spanish Meatballs
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 250 g/9 oz lean minced beef; salt and freshly ground black pepper; 280 g/10 oz/heaped 1¾ cups frozen peas, defrosted; 600 ml/21 fl oz/scant 2½ cups Easy Tomato Sauce, bottled tomato sauce or passata; 350 g/12 oz cooking chorizo, skinned and diced; 2 eggs, beaten; 4 large garlic cloves, crushed; cooked short-grain white rice, to serve; 1 large onion, finely chopped; 4 large garlic cloves, very finely chopped; 55 g/2 oz/½ cup dried breadcrumbs; 250 g/9 oz lean minced pork; 3 tbsp finely chopped parsley leaves; ¼ tsp ground cinnamon; 40 g/1½ oz/¼ cup pine nuts, toasted; 1 tbsp garlic-infused olive oil, plus extra if needed; 3 tbsp plain white flour, for dusting, plus extra if needed

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

40 g/1½ oz/¼ cup pine nuts, toasted
25

Europe
Spain
Main course
Mediterranean

Method

To make the meatballs, put the pine nuts, beef, pork, breadcrumbs, garlic, eggs, parsley and cinnamon in a bowl and season with salt and pepper. Combine the ingredients, using wet hands, making sure the pine nuts and parsley are evenly distributed. Divide the mixture into 2 equal portions, then roll each half into 10 balls. Transfer the meatballs to a floured plate.

Heat the oil in a fr