This recipe for tasty Spanish meatballs is a really easy meal to make when you’ve got everyone coming around for dinner as you can prepare everything in advance. And when everyone arrives, all you have to do is heat it up!
In this recipe I use chorizo mince and beef mince to provide a really tasty flavour and you won’t need to add any egg, breadcrumbs or flour. Watch my YouTube video here on how to create this recipe!
Spanish meatballs with cannelini beans
- raw chorizo sausage or mince 300g
- lean beef mince 300g
- salt ¾ teaspoon
- olive oil 1 tablespoon
- onion 1, finely chopped
- garlic 2 cloves, finely chopped
- crushed or chopped tomatoes 2 x 400g cans
- beef or chicken stock 1 cup
- smoked paprika 1 ¼ teaspoons
- chili flakes ¼ - ½ teaspoon
- thyme leaves 1 tablespoon
- cannelini or butter beans 1 x 400g can, rinsed and drained
- flat-leaf parsley 2-3 tablespoons, chopped, to garnish
Cauliflower parsley mash
- cauliflower 400-500g (about ½ medium head), chopped
- agria potatoes 400-500g, peeled and chopped
- butter 1 tablespoon
- garlic 1 small clove, very finely minced
- flat-leaf parsley 1/4 - 1/3 cup, finely chopped
- Snip the ends of the casings of the chorizo sausages and squeeze the soft meat into a mixing bowl. Add beef mince and salt and mix well together with your hands until well combined. Roll heaped tablespoons into balls and set aside on a plate. You should end up with about 18-20 meatballs.
- Place potatoes and cauliflower in a large pot of salted water and bring to the boil. Cook until soft, about 10-12 minutes.
- Meanwhile, make the sauce for the meatballs. Heat olive oil in a large fry pan or saucepan (with a lid) on medium heat. Cook onion for 3-4 minutes until soft. Add garlic and cook for a further 1-2 minutes. Add crushed tomatoes, stock, paprika, chilli flakes and thyme. Simmer, uncovered, for 8-10 minutes until the sauce has thickened.
- Stir cannelini beans through simmering sauce, then add meatballs (they will need to be quite close to each other so they all fit). Spoon some sauce over them, then cover with a lid and continue to simmer for 5-7 minutes or until meatballs are just cooked through (try not to overcook them, so you keep them moist and juicy – test one by breaking it open).
- Drain potatoes and cauliflower and mash well with butter, raw garlic and parsley. Season to taste with salt and pepper.
- To serve, divide mash and meatballs between plates. Spoon over sauce and beans and garnish with more fresh parsley.