350g lean pork mince
·2 tsp olive oil
1 medium red onion, chopped
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
2-3 tablespoons of homemade tomato sauce or passata
couple of handfuls of breadcrumbs
1 egg, whisked with a fork
small bunch parsley
Sauté the onion until softened.
Put the pork mince into a large bowl and season. Add the sautéd onions, cumin and paprika, and mix together with your hands. Add the egg, tomato sauce, seasoning and parsley. Add enough breadcrumbs to absorb some of the excess liquid, until it is a damp but work-able mixture. Shape the mixture into small meatballs.
Heat the oil in a large pan, add the meatballs and cook for about 5 minutes, turning regularly, until golden brown all over.
Serve with a Spanish butter bean and pepper casserole or make a 'juice base' for the meatballs, using the butter bean recipe, or using a mix of onion, peppers, garlic, paprika and tomatoes as follows:
- sauté 1 red onion (chopped) and 2 chopped red peppers in a sauteuse pan, add 3 cloves of garlic thinly sliced and gently sauté for about a minute, softening but not browning the garlic
- add a tin of chopped tomatoes and one tablespoon of tomato puree with a teaspoon of smoked sweet paprika to the pan and simmer.
- Add a little water to make it more of a sauce, and season
- add the meatballs into the pan.