This dish will put smiles on the faces of everyone in your family. It's economical, freezes well for quick leftovers, is comforting, warm and a great way to hide veggies from fussy eaters.
Serve as a tapas with olives, cold pickled veggies and warm chunks of spelt bread as sides.
- 1kg lean pork mince (organic and grass fed preferably)
- 1kg lean beef mince
- 1 tablespoon of Psyllium husk or small handful of spelt bread crumbs
- 2.5 large red capsicums
- 2 x 400g tins of tomato
- zest of 1 orange
- Olive oil
- 2 fresh bay leaves
- 6 large cloves of garlic
- 2 brown onions
- large handful of Italian parsley
- 3 sprigs of thyme
- Spanish smoked paprika (less than a teaspoon/scant teaspoon)
- 1/2 to 1 teaspoon of cumin powder
- 1/2 to 1 teaspoon of coriander powder
- 1/2 teaspoon of cinnamon powder
- Sea salt
1. Get your passata ready for the balls.
- De-seed and roughly slice the two red capsicums into strips.
- Peel and slice one brown onion into thick slices.
- Add both to a saucepan with a dash of olive oil, bay leaves, salt and three bashed garlic cloves (peeled but left whole).
- Lightly sauté until veggies start to soften then cover with a lid and cook on a low heat until veggies are very soft and start to look like jam.
- Add both tins of tomato, season and cook over a low heat until the sauce thickens.
- Allow to cool then whiz your sauce (passata) in a blender. Adjust seasoning to taste.
2. Balls up!
- Add three peeled garlic cloves, parsley and thyme, one onion and the orange zest in a food processor and pulse until finely chopped.
- Place in a bowl with the pork and beef mince, ALL of the Dry Spices including salt and pepper, egg and spelt bread crumbs (or Psyllium husk)
- Mix well with your hands.
- Roll into 4cm balls and chill for 20minutes.
3. Apply heat.
- Heat olive oil in a pan and sauté the balls in batches until browned, then return all the balls to a saucepan
- Add about 1/3 of the sauce and continue cooking on a low to medium heat until the balls are cooked through.
- Gently stir through the remaining sauce and serve with freshly grated Manchego cheese scattered on top (optional).
Also delicious with Spanish black olives and a touch of chilli.