Spanish Meatballs

These wee morsels of fabuliciouzness are scrummily flavoured with cumin & cinnamon.

An absolute hit with my fam-bam!


Bung into a mixing bowl 500g chicken mince, 1 egg, 50g crumb, 3 teaspoons of minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of ground cinnamon & then season generously with salt & pepper. Get your hands in there to give it a jolly good mash up before rolling into lovely bite sized balls.

Next, make the sauce. Pop a good glug of oil into a saucepan to fry off a teaspoon of minced garlic before pouring in an entire can (400g) of chopped tomatoes & season well with my favourite kitchen trilogy of paprika, salt & pepper. Let that simmer gently for about half an hour, stirring occasionally.

Meanwhile, get those balls fried off nicely in either a hot griddle pan or just heat a wee glug of oil in a normal frypan to get them nice & brown.

Whack the balls into the sauce & let them mingle for about 10 minutes to infuse all their lusciousness then serve over fluffy cooked rice.


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