Serves: 1 Carbs: 7
Rich, meaty, smokey and bursting with Mediterranean flavours. These meatballs will definitely rival your favourite Spanish restaurant! Serve as part of a tapas spread, or as a main dish with a side of low carb bread to soak up all of that mouthwatering sauce.
125g beef mince
2 high-quality pork sausages (approximately 97% pork content)
1 tsp olive oil
2 echalion shallots, finely chopped
2 garlic cloves, minced
1 tsp butter
1½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp fennel seeds
¼ tsp ground cinnamon
¼ tsp dried rosemary
¼ tsp dried basil
¼ tsp ground turmeric
1 bay leaf
50ml dry red wine (I use Pinot Noir)
150ml tomato passata
¼ tsp red wine vinegar
Smoked salt, to taste
Salt and black pepper, to taste
A pinch of sweetener (optional, to taste)
Heat olive oil in a skillet over medium-high heat.
De-skin the sausages and combine the sausage meat with the beef mince. Season with a pinch each of salt and pepper. Blend well.
Shape the meat blend into 6 evenly-sized meatballs.
Sear the meatballs in the skillet until they achieve a golden-brown crust on all sides, ensuring the insides remain undercooked. Transfer to a plate and set aside.
Lower the heat to medium. In the same skillet, sauté shallots until translucent.
Add butter to the skillet along with garlic, paprika, cumin, fennel seeds, cinnamon, rosemary, basil, turmeric, and bay leaf. Sauté until fragrant, about 1-2 minutes.
Pour in the red wine, increase the heat to high, and boil until the wine has evaporated.
Reduce the heat to low and stir in the pasata, red wine vinegar, salt and pepper to taste.
Stir the meatballs into the sauce. Cover and simmer for 5-10 minutes, or until meatballs are fully cooked.
Adjust the seasoning with salt, black pepper, and sweetener as desired.
Serve and enjoy!