Spanish Style Meatballs
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 312
- Carbs 19G
Ingredients
For the meatballs
- 500 g 5% fat minced pork
- 30 g wholemeal bread made into breadcrumbs
- 2 cloves garlic peeled and crushed
- 2 tsp dried onion granules
- 2 tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 small egg beaten with a fork
For the sauce
- 1 medium onion peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 2 x 400g tins chopped tomatoes
- 1 tsp dried fennel seeds
- 2 tsp dried oregano
- 2 bay leaves
- ½ tsp hot pepper sauce
- ½ tsp white granulated sweetener
- 2 tbsp tomato puree
- 10 g flat leaf parsley stalks removed
- low calorie cooking spray
Instructions
To make the meatballs
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Place the pork, breadcrumbs, garlic, onion granules, paprika, salt and pepper in a large bowl and mix together.
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Add the beaten egg a little at a time, mixing with clean hands, until a consistency is reached that will form a small ball.
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Divide the mixture into 16 small meatballs and set aside.
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Spray a large frying pan with low calorie spray and place over a medium heat. When the frying pan is hot, add the meatballs, and fry for about 5 minutes, turning carefully, to seal on all sides. When they are sealed, place on a plate and set aside.
To make the sauce
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Spray a little more low calorie spray into the frying pan and place over a medium heat. Add the onions and fry for 10 minutes, stirring occasionally, until softened and golden brown.
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Add the garlic and continue to cook for a further 3 - 4 minutes.
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Add the tomatoes, fennel seeds, oregano, bay leaves, hot pepper sauce, sweetener and tomato puree. Stir well.
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Add the meatballs to the tomato sauce. Cover and simmer over a low heat for 25 minutes, stirring occasionally, until the juices in the meatballs run clear when a knife is inserted. If the sauce is becoming too thick, add a little water.
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Remove the bay leaves. Stir in the chopped flat leaf parsley and serve at once.