Spanish Meatballs
| Prep Time: 10 min | Serves: 2 |
| Cooking Time: 30 min | Yield: 2 servings |
Serve this and you'll have all the Latin boys running to the table. Better than Mama used to make it.
Ingredients
- 100 g Lean Minced Pork
- 100 g Minced Beef
- 4 Tomatoes
- 62 g Tomato Puree
- 1/5 tsp Salt
- 1/2 tbsp Pepper, Black
- 1/4 tsp Oregano
- 1 cup Vegetable, Onion
- 1/2 cup Mushrooms
- 2 oz Peas
- 2 tbsp Olive Oil
- 1 tsp Worcestershire Sauce
- 4 cloves Garlic Clove
- 1/3 cup Breadcrumbs
- 20 g Egg White
Directions
Mix half the salt half the oregano and half the pepper with the eggwhite, and the pork and beef mince along with the breadcrumbs and half the onion finely chopped, and two cloves of Garlic finely chopped. When thoroughly mixed form into small balls the size of large marbles.
Very gently fry the remaining onion in some oil until soft (ten minutes) do not allow to brown, add the remaining two cloves of garlic, chopped finely and stirfry for another minute. Add the chopped peeled tomatoes and puree along with the rest of the seasoning, the Worcester sauce and a little water.
Simmer and stir the tomato sauce for the next 20 minutes.
In the frying pan gently fry the meatballs until just beginning to brown, and add them to the tomato sauce.
Next, in the frying pan quickly fry the sliced mushrooms until they soften. Add them and the peas to the tomato sause.
When you judge the sauce to be the thickness and flavour you want, serve away and ENJOY: