Spanish Meatballs with Tomato Rice and Crunchy Green Beans
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Loading... Ingredients
1 onion, finely chopped
500 g pork sausages, meat removed from skins
2 Tbsp coarsely chopped fresh oreganum
2 Tbsp coarsely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1½ tsp sweet paprika
1½ tsp cumin
½ tsp dried chilli flakes
50 ml extra-virgin olive oil
250 g cherry tomatoes, halved
1 Tbsp tomato puree
1 cup Spekko Long Grain Parboiled Rice
600 ml hot chicken stock
50 ml dry white sherry or dry white wine
100 g flat beans, trimmed and cut into 2 cm lengths
100 g sun-dried tomatoes in oil, drained
To garnish & serve
fresh oreganum (optional)
fresh basil
lemon wedges
Method
1. Mix half the chopped onions, the pork mince, oreganum, parsley, half the garlic and half each of the paprika, cumin and the dried chillies. Roll the mixture into balls.
2. Heat the oil in a large, deep-sided frying pan over medium-high heat. Add the meatballs and brown on all sides, about 2 – 3 minutes. Remove from the pan and set aside.
3. Add to the pan the remaining onion, with the tomatoes, remaining garlic and remaining paprika, cumin and chilli flakes and sauté until tender, about 3 – 4 minutes.
4. Add rice, stir to toast for 1 minute, then add the stock and wine. Cover, then cook slowly for 10 minutes.
5. Add the meatballs, cover and simmer for 5 minutes.
6. Add the beans and sun-dried tomatoes. Cover and simmer until the stock is absorbed and beans are tender – about 2 – 3 minutes. Serve hot, scattered with the fresh herbs.