Name: Spanish meatballs with crispy patatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 brown onion, peeled and quatered; 1 red capsicum, roughly chopped; 3 garlic cloves, peeled; 1 tablespoon smoked paprika; 1 chorizo sausage, roughly chopped; 750 gram pork and veal mince; 1 egg; 1 handful flat leaf parsley, chopped; sea salt and cracked black pepper; 3/4 cup olive oil; 2 cup tomato passata; 1 tablespoon raw caster sugar; 1/4 cup cream; 1.2 kilogram sebago potatoes, peeled and cut into 2 cm pieces

Ingredients

1 brown onion, peeled and quatered

1 red capsicum, roughly chopped

3 garlic cloves, peeled

1 tablespoon smoked paprika

1 chorizo sausage, roughly chopped

750 gram pork and veal mince

1 egg

1 handful flat leaf parsley, chopped

sea salt and cracked black pepper

3/4 cup olive oil

2 cup tomato passata

1 tablespoon raw caster sugar

1/4 cup cream

1.2 kilogram sebago potatoes, peeled and cut into 2 cm pieces

Method

1.Make sofrito sauce; place onion, capsicum, 2 garlic cloves and half the paprika in food processor and blitz until finely chopped. Transfer to bowl and set aside.

2.Make meatballs; process chorizo and remaining garlic clove in food processor until chopped finely. Add mince, egg, remaining paprika and most of the parsley and process to combine. Roll into 12 balls.

3.Heat 2 tbsp olive oil in frying pan over medium-high heat. Cook meatballs for 8 to 10 mins to par-cook, turning regularly until browned on all sides. Remove and set aside.

4.Add sofrito sauce to the same pan and cook for 5 mins until softened and beginning to colour. Add passata and sugar, and cook for 12 mins.

5.Return meatballs to pan, reduce heat to medium and cover with lid. Cook for 10 mins until meatball are fully cooked, stirring occasionally. Stir through cream and add salt and pepper to taste. Remove from heat.

6.Make patatas; meanwhile, heat remaining olive oil in non-stock frying pan over medium-high heat. Add potatoes, level into a single layer and cook for 20 mins. Stirring and turning potatoes occasionally until golden on the outside and soft in the centre.

7.Remove potatoes from pan using towel. Season and drain on paper towel. Season with salt.

8.To serve garnish patatas and meatballs with remaining parsley.

These yummy meatballs are cooked in a sauce made with sofrito, with is a combination of finely chopped aromatic ingredients. Equipment sharp knife; chopping board; food processor; bowl; large saucepan with lid; spoon; large non-stick frying pan; slotted spoon; paper towel
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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