Spanish-style meatballs
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Spanish-style meatballs
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This dish is taken from Slimming World's Four Season's Cookbook, published by Ebury Press, 15 pounds and 99 pence.Ingredients
- 300g/11oz extra-lean, minced pork
- 3 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- salt and freshly ground black pepper
- For the sauce
- Fry Light
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 1 x 400g can chopped tomatoes
- 1 tsp artificial sweetener
Serves:
4
Preparation:
15
Cook Time:
60
Total Time:
75min
Directions
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- Place the mince, garlic and spices in a bowl and mix with your hands until well combined. Season well and mix again. Cover and chill in the fridge for hour to allow the flavours to develop.
- Meanwhile, make the sauce. Spray a large frying pan with Fry Light and put over a high heat. When hot, add the onion and garlic and cook, stirring, over a medium heat for minutes.
- Stir in the tomatoes, sweetener and pimenton and bring to the boil. Reduce the heat, cover and simmer gently for - minutes, stirring occasionally. Season well.
- When the meat has chilled, roll it into walnut-sized balls. Spay a non-stick frying pan with Fry Light, add half the meatballs and stir-fry over a medium heat for minutes, until browned. Drain on kitchen paper and repeat with remaining balls.
- Place the sauce mixture over a medium heat and add the cooked meatballs. Stir and gently simmer for minutes. Serve hot.
- Syns per serving
- Green:
Source: Slimming World's Four Season's Cookbook
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