Baked Spanish
Meatballs
This recipe is easily
adapted to pretty much any mince or meat you like, just be sure to brown it
first. You could also use chicken pieces (wings, drums, thighs, breasts) or
rabbit pieces.
In this case I used
rabbit mince, see rabbit burgers recipe for instructions for the mince.
This could also be made in a slow cooker.
This could also be made in a slow cooker.
Ingredients
Rabbit Mince
3-4 chorizo sticks,
sliced about 1cm thick
olive oil
2 peppers, (red,
yellow or green mix, not fussy!), chopped chunky
2 red onions, chopped
chunky
8 cloves of garlic,
peeled and halved
1 can of tomatoes,
bash them up a bit with a fork
1 cup of chicken
stock, make it in the can the tomatoes were in if you're using powdered
big handful of green
or black olives, roughly chopped or whole (pitted ideally)
couple of tablespoons
of capers, roughly chopped or whole
1 teaspoon of smoky paprika
1 teaspoon of turmeric
Method
Preheat the oven to 180 deg Celsius.
Fry the sliced chorizo
in a large non stick fry pan until browning and fragrant and set aside.
Form the mince into golf
ball sized balls, roll in flour and brown in the same pan with a splash of
olive oil. Place them into your roasting dish.
Return the chorizo to
the fry pan and add the red onion, garlic, peppers, tomatoes, stock, capers,
paprika & turmeric. Bring to the boil and pour over the meat balls.
Bake in the oven for
30-45 minutes (check the meat is cooked).
Sprinkle with the olives
and serve with rice, pasta, mashed spud or couscous!
