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Spanish Meatballs in Tomato and Capsicum sauce


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Ingredients

6 portion(s)

The Sauce

  • 700 grams tomato passata, or tinned chopped tomatoes
  • 2 tablespoon olive oil
  • 1 onion large, peeled and quartered
  • 2 cloves garlic
  • 1 red capsicum, finely chopped
  • 150 g red wine
  • 1 cinnamon stick
  • 1 bay leaf
  • salt to taste

The Meatballs

  • 450 grams minced meat (beaf, or pork and beef combination)
  • 1 egg
  • 100 grams fresh bread crumbs, you can make these using fresh bread, and blitzing in TM a few times.
  • 2 cloves garlic
  • 1 onion large, quartered
  • parsley (a few sprigs)
  • 1.25 teaspoons cumin
  • 1.25 teaspoons coriander
  • Salt and pepper
  • flour, for dusting
  • 3 tablespoons olive oil
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    The Sauce
  1. Make the sauce first, so it can cook while you prepare the meatballs.

    Put Onion and garlic in TM, and blitz on turbo a couple of times, using spatula between blitzes, until finely chopped.

    Heat oil in wide heavy based frypan with a lid, and then fry onion and garlic until soft and light brown. 

    Add Passata or tinned tomatoes (if using), red wine, red capsicum, cinnamon stick and bay leaf.  Heat until it bubbles up, then reduce heat and cover.  Leave to simmer and reduce while you make meatballs.

  2. The Meatballs
  3. Place onion and garlic in TM and bitz a couple of times on turbo, using spatula between blitzes.

    Add all the rest of the ingredients for the meatballs (except flour and oilive oil) in TM and, in locked position, turbo a couple of times.

    Then, still in locked position, mix on Dough mode for 4-5 minutes.

    Place flour in a bowl and heat olive oil in a non stick frypan

    with wet hands, form small meatballs, about the size of walnuts, and roll them in the flour.

    Fry the meatballs, in batches, over medium heat.

    Once each batch is browned, place in the simmering sauce and cook for another 20 minutes.

     

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Tip

Serve with Mashed Potato or Rice.

I often add some cummin and coriander to the sauce as well.  And if you like it hot, add some chilli powder too.

This recipe has been adapted from a recipe by Elisabeth Luard, from her book "Classic Spanish Cooking"


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This was yum, thankyou. We

    Submitted by gingerchef_jess on 24. December 2014 - 11:18.

    This was yum, thankyou. We did veggies instead of pasta.

    Jess

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  • Thank you ~ utterly delicious

    Submitted by thestarks@iprimus.com.au on 25. August 2014 - 12:49.

    Thank you ~ utterly delicious ! YUM !

    Kymberley.

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  • Very yummy, i also served

    Submitted by thermomumof4 on 7. August 2014 - 12:48.

    Very yummy, i also served with fetticini 

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  • Very tasty. I used lots of

    Submitted by LizzyLoc on 11. May 2013 - 09:56.

    Very tasty. I used lots of fresh corriander in the meatballs and sauce and served with fetticini.

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