Ingredients
3
tablespoons
olive oil
3
shallots, peeled and finely chopped
2
teaspoons
sweet smoked paprika
1
garlic clove, peeled and chopped
1
red chilli, deseeded and finely chopped
2
tablespoons
medium sherry
500
g
minced lean pork
50
g
breadcrumbs
1
tablespoon
chopped flat leaf parsley
1
egg yolk
1
teaspoon
dried oregano
Sea salt and black pepper
150 
g
peas
Tomato Sauce:
1
tablespoon
olive oil
2
cloves garlic, peeled and crushed
2
tablespoons
ground cumin
1
tablespoon
sweet smoked paprika
1
roasted red pepper, peeled and blitzed
400
g
can chopped tomatoes
100
ml
vegetable stock or white wine
Preparation
- Heat 2 tbsp olive oil in a large heavy based frying pan and gently soften the shallots, add the paprika, garlic, chilli and sherry and bubble for a few minutes.
- In a large bowl mix the pork and breadcrumbs together with the parsley, egg yolk, oregano and season with sea salt and black pepper.
- Add the cooked shallots and peas, mix well and shape into little meatballs (approximately 12-14).
- In a new pan brown the meatballs all over in the remaining oil for about 5 minutes, set aside.
- To make the tomato sauce, add the oil, garlic, cumin, paprika and the stock or wine and bring to the boil. Add the tomatoes and blitzed pepper. Mix well and season. Add the meatballs and simmer very gently for 8-10 minutes.
- Serve the meatballs with the other tapas or as a main meal.
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
447
27.1
6.8
7.8
1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.