Betty's Spanish Meatballs with Spicy Sausage

Betty's Spanish Meatballs With Spicy Sausage Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

Meatballs in a thick Spanish style tomato sauce, spicy chorizo sausages and chickpeas (garbanzo beans). A rich, fragrant meal perfect for chilly nights if served with mashed potatoes OR perfect on warm nights with a large green salad.

Best made ahead of time by a day or two.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • ·
    1 onion, finely chopped
  • ·
    3 teaspoons minced garlic
  • ·
    1 egg
  • ·
    1 1/2 pounds/700g minced (ground) pork or beef (or a mix of both)
  • ·
    1 teaspoon smoked paprika
  • ·
    1 teaspoon ground roasted fennel seeds
  • ·
    2 teaspoons ground cinnamon
  • TOMATO SAUCE

  • ·
    2 tablespoons vegetable oil
  • ·
    3 chorizo sausages, casings removed and chopped into "coins"
  • ·
    1 onion, finely chopped
  • ·
    2 teaspoons minced garlic
  • ·
    1 large carrot, diced as fine as you can
  • ·
    2 x tins tomatoes plus a little water to get every thing out of the can
  • ·
    1 1/3 cup red wine
  • ·
    1 teaspoon smoked paprika
  • ·
    3 bay leaves
  • ·
    1 bottle passata (tomato sauce)
  • ·
    1 tin chickpeas/garbanzo beans - rinsed

How to Make Betty's Spanish Meatballs with Spicy Sausage

Step-by-Step

  1. Make the meatballs first - combine everything in a large bowl and mix well. Form into meatballs about the size of a walnut.
  2. Heat the oil in a large sauce pan. Fry the sausages and remove when golden brown and fragrant. Remove from the pan, leave all the fat and oil.
  3. Fry the onion and carrot over a medium heat in the same pan. Add the garlic. Add in all the other sauce ingredients EXCEPT the beans.
  4. Carefully add in the meatballs and simmer over a low heat for an hour. Stir carefully now and then.
  5. Add the rinsed beans and continue to cook for a further 5 minutes. Serve.

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