Soothe those teen hunger Spains with tasty tapas!
Ingredients
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons mild paprika
- 2 (240g) mild chorizo, finely chopped
- 700g lean beef mince
- 1/2 cup fresh breadcrumbs
- 5 (800g) tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Crusty bread, to serve
Method
- Step 1Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool.
- Step 2Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.
- Step 3Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
- Step 4Increase heat to medium. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Return meatballs to pan. Simmer, covered, for 5 minutes. Uncover. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Top with parsley. Serve with bread.
Nutrition
1909 kj
Energy
30g
Fat Total
10g
Saturated Fat
3g
Fibre
37g
Protein
108mg
Cholesterol
630.1mg
Sodium
5g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet.
- Author: Kirrily La Rosa
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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