Mains

Meatballs in Tomato and Capsicum Sauce

A tasty and satisfying meal from Spain, with a sauce that is good enough to be eaten alone!

Serves 4.
Prep Time: 45 minutes.
Cooking Time: 25-30 minutes.

Ingredients

Meatballs

• 3 garlic cloves, crushed
• 300g veal mince
• 230g pork mince
• 50g (1/2 cup) dry breadcrumbs
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground nutmeg
• 1 large egg, lightly beaten
• 2 tbsp extra virgin olive oil

  Tomato and Capsicum Sauce

• 250g packet baby red capsicums, seeds and membrane removed, sliced
• 1 bunch Dutch carrots, scrubbed and cut into thirds on the diagonal
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 yellow sweet chilli, seeds and membrane removed, sliced
• 400g can tomatoes diced
• 250ml (1 cup) vegetable stock

Cooking Instructions

• Combine the veal and pork mince with the garlic, breadcrumbs, spices and egg. Roll tbsps of the mixture into about 24 balls. Chill for 10 minutes.
• Heat 1 tbsp of the oil in a large frying pan over medium heat and fry half the balls until lightly golden all over. Remove from the pan and repeat with the remaining oil and meatballs. Set meatballs aside, leaving any oil in the pan.
• To make the sauce, put the pan over low-medium heat (adding extra oil if necessary) and fry the onion, garlic, capsicum and yellow sweet chilli for about 5 minutes, until softened and golden.
• Add the stock and simmer for 5 minutes. Then add the tomatoes and carrots, season with salt and pepper and simmer for 10 minutes.
• Add the meatballs to the pan, submerging them in the sauce and simmer for 5-10 minutes, until the sauce thickens slightly. Serve accompanied by rice or mashed potato.