December 30, 2018
Dinner, Lunch, Main Dish,
Pork, Eggs, Vegetables, Onions, Spanish, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top more
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"From our Sunday newspaper The Sunday Times."
Combine mince, 1/2 cup parsley, mixed spice, egg, breadcrumbs, 2/3 of the garlic and 1/2 the onion in a large bowl and season with salt and pepper.
Roll level tablespoons of mixture into balls and place on a plate.
Heat 1 tablespoon oil in a large saucepan over medium-high heat and add ½ the meatballs and cook, turning, for 5 minutes or until browned and then transfer to a plate lined with paper towel to drain and repeat with 1 tablespoon remaining oil and meatballs.
Heat remaining oil in pan over medium heat and add remaining onion and garlic and cook, stirring, for 5 minutes or until softened and then add turmeric, paprika and ½ the chilli and cook, stirring, for 1 minute or until fragrant and then add wine and bring to the boil and boil for 2 minutes.
Add stock and bring back to the boil and cook for 10 minutes and then add almond meal and meatballs to the sauce and simmer for 8 to 10 minutes or until meatballs are cooked and sauce thickens.
Serve meatballs and almond sauce with broccolini and mash, and sprinkle with remaining parsley, chilli and sliced almonds.
TIP - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat and serve as a hot lunch with cooked rice or quinoa, or spoon onto a bread roll with salad, as a variation of a meatball sub.
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