Spanish meatballs with tomato rice and crunchy green beans | Spekko Rice
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Spanish meatballs with tomato rice and crunchy green beans

Spanish meatballs with tomato rice and crunchy green beans

  • Serves: 1
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    1 onion (finely chopped)
    5000g sausage meat (removed from skins)
    2 tbsp each coarsely chopped oregano
    2 tbsp 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
    200g (1 cup) Spekko Long Grain Parboiled Rice
    600 ml hot chicken stock
    50 ml fino sherry or dry white wine
    100 gm flat beans, trimmed and cut into 2cm lengths
    100g Sun-dried tomatoes in oil (drained)

    Garnish:
    Oregano
    Basil

Method

    1. Combine in a bowl 1/2 the onions, pork mince, herbs, half the garlic and half the spices, then roll into balls.
    2. Heat oil in a large, deep-sided frying pan over medium-high heat, add meatballs and brown on all sides (2-3 minutes), remove from pan and set aside.
    3. Add to the pan the remaining onion, with tomato, remaining garlic and remaining spices and sauté until tender (3-4 minutes).
    4. Add Spekko Long Grain Parboiled Rice, stir to toast (1 minute), then add stock and wine. Cover, cook for 10 minutes.
    5. Add meatballs, cover and simmer for 5 minutes.
    6. Add beans and sun-dried tomatoes cover and simmer until stock is absorbed and beans are tender (2-3 minutes). Serve hot, scattered with extra herbs.

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