Jo Pratt's Tapas Spiced Pork Meatballs in Rich Tomato Sauce

Name: Jo Pratt's Tapas Spiced Pork Meatballs in Rich Tomato Sauce
Yield: 8
Cuisine: Spanish
Ingredients: 500g (1lb 2oz) lean minced pork; ½ large onion. finely chopped; 2 cloves of garlic. peeled and crushed; ½ red chilli. deseeded and finely chopped; 1 tbsp each of finely chopped rosemary. thyme. oregano and mint; 125g (4½oz) white breadcrumbs; 1 egg. lightly beaten; 3 tbsp olive oil; 2 tbsp olive oil; ½ large onion. finely chopped; 1 stick of celery. finely chopped; 175ml (6fl oz) red wine; 2 tins chopped tomatoes; 1 .bay leaf

Over a year ago 3,498 views

Serves: 8

Spanish

Ingredients

500g (1lb 2oz) lean minced pork
½ large onion. finely chopped
2 cloves of garlic. peeled and crushed
½ red chilli. deseeded and finely chopped
1 tbsp each of finely chopped rosemary. thyme. oregano and mint
125g (4½oz) white breadcrumbs
1 egg. lightly beaten
3 tbsp olive oil
2 tbsp olive oil
½ large onion. finely chopped
1 stick of celery. finely chopped
175ml (6fl oz) red wine
2 tins chopped tomatoes
1 .bay leaf

Accompaniment

Method

1
Preheat the oven to 180°C/ 160°C fan/gas 4. To prepare the meatballs, simply mix everything together apart from the olive oil, in a large bowl, including a good pinch of salt and freshly ground black pepper.

It is far easier to do this with your hands rather than with a spoon. Alternatively, you could just whizz everything together in a food processor. Shape the meatball mixture into 24 balls (smaller or larger if you prefer) and keep to one side.
Add the 3 tablespoons of olive oil to a non-stick roasting tray. Place in the oven for a couple of minutes to heat up and then add the meatballs. Roll around so they are coated in the oil, and then return them to the oven for 30 minutes.
During the cooking time, turn the meatballs a few times so they become evenly golden.

While the meatballs are cooking, prepare the sauce. Heat the olive oil in a large saucepan or deep-sided sauté pan and gently cook the onion and celery for about 5 minutes, until they are softened and starting to colour.

Stir in the red wine, tomatoes and bay leaf. Bring to a simmer and cook for about 15 minutes until you have a rich sauce.

Season with salt and pepper, add the browned meatballs and cook gently for a further 10 minutes. Serve hot.