Baked Spanish Meatballs

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.

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!