Spanish meatballs
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Full of wonderful flavours from Europe and served with beans on a bed of rice, these Spanish meatballs will impress everyone.
Ingredients
Lean beef mince, raw
500 g
Dried breadcrumbs
35 g
Extra light cheddar cheese
60 g
Egg white
2 medium
Ground coriander
2 tsp
Ground paprika
1 tsp, (smoked)
Olive oil
1 tbs
Shortcut bacon
80 g, chopped
Brown onion
1 medium, finely chopped
Yellow capsicum
1 medium, thinly sliced
Canned diced tomatoes
400 g
Light sour cream
¼ cup(s), (60ml)
Instructions
1
Combine the mince, breadcrumbs, cheese, egg whites, coriander and paprika in a bowl and season. Roll tablespoons of the mixture into balls.
2
Heat 3 teaspoons of oil in a large non-stick saucepan. Cook the meatballs in two batches, turning, for 8-10 minutes or until well browned. Set aside.
3
Heat the remaining oil in pan. Cook the bacon for 4 minutes or until browned. Add the onion and capsicum, and cook, stirring, for 5 minutes or until the onion softens. Add tomato and ¼ cup (60ml) water. Bring to the boil. Return the meatballs to pan. Reduce heat and simmer for 10 minutes or until the meatballs are cooked. Serve with the sour cream.
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