TONIGHT’S SPECIAL

Patatas bravas meatballs

Patatas bravas meatballs

SERVES 4 PREP 35 mins COOK 1 hr 20 mins EASY

3½ tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1½ -2 tsp hot smoked paprika (depending on how spicy you like it)

400g can chopped tomatoes 2 tsp sugar

100g pitted black olives 400g pork mince

70g fresh breadcrumbs

1 egg yolk pinch of chilli flakes small bunch of parsley,

finely chopped

1kg white potatoes, cut into

3cm cubes aïoli, to serve (optional;

see tip, right)

1 Heat 1 tbsp olive oil in a saucepan, and fry the onions with a pinch of salt for 10 mins, or until soft. Stir in two thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins, or until thickened. Remove from the heat, stir through the olives and set aside. 2 Heat the oven to 220C/200C fan/ gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy, if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.

3 Toss the potatoes in a roasting tin with 11/ tbsp of the remaining oil

2 and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring, until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.

GOOD TO KNOW fibre • vit c • iron • 1 of 5-a-day PER SERVING 626 kcals • fat 29g • saturates 6g • carbs 59g • sugars 11g • fibre 9g • protein 29g • salt 0.8g