Spanish Meatballs, Bean + Cauliflower Parsley Mash
The sauce for these meatballs has a lot of flavour and fresh take on traditional meatballs.
Servings: 4
Ingredients
MEATBALLS
- 250 g good-quality raw soft chorizo sausages or sausage mince
- 250 g lean beef mince
- ½ cup breadcrumbs soaked in 2 tablespoons milk
- 1 small egg
- ½ tsp salt
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 2x400g cans crushed tomatoes
- 1 cup beef or chicken stock
- 1¼ tsp smoked paprika
- ¼-½ tsp chili flakes
- 1 tbsp thyme chopped
- 1x400g can cannellini or butter beans rinsed, drained
- 2 handfuls spinach chopped
CAULIFLOWER PARSELY MASH
- 500 g cauliflower
- 300 g Agria potatoes peeled, chopped
- 1 tbsp butter
- ½ small clove garlic very finely minced
- ¼-½ cup flat-leaf parsley finely chopped
- salt and freshly ground black pepper
TO SERVE
- 2-3 tbsp flat-leaf parsely chopped
Instructions
- Snip the ends of chorizo sausages and squeeze the soft meat into a mixing bowl. Add beef mince, soaked bread crumbs, egg and salt and mix together, using clean hands, until well combined. Roll tablespoons of mixture into meatballs and set aside in the fridge for 5 minutes to firm up a little.
- Place cauliflower and potatoes for mash in a large saucepan of salted water and bring to the boil. Cook until soft, 10-12 minutes.
- Now, make the sauce. Heat olive oil in a large frying pan or saucepan with a lid over medium heat. Cook onion for 3-4 minutes until soft. Add garlic and cook for 1-2 minutes. Stir in tomatoes, stock, paprika, chilli and thyme. Simmer, uncovered, for 8-10 minutes until thickened.
- Stir beans and spinach through simmering sauce, then add meatballs. Spoon some hot sauce over them, then cover with a lid and simmer for 5-7 minutes or until meatballs are just cooked through. Turn them over once during cooking. (Try not to overcook them - test one by breaking it open.)
- Drain potatoes and cauliflower well. Tip back into pot and place back over low hear - this will help the potato and cauliflower dry out. Mash with butter, raw garlic and parsley. Season to taste with salt and pepper.
- To serve, divide mash and meatballs between plates. Soon over sauce and beans and garnish with more parsley.