SPANISH MINI MEATBALLS WITH CHUNKY TOMATO SAUCE

SERVES 6 Preparation: 15 min Cooking: 20 min MEATBALLS 5 ml (1 t) cumin seeds 15 ml (1 T) olive oil 100 g bacon, diced 15 ml (1 T) smoked

paprika 2 ml (1 t) cayenne

pepper 500 g boerewors handful of fresh coriander,

chopped SAUCE 30 ml (2 T) olive oil 1 red onion, finely

chopped 4 garlic cloves,

crushed 1 carrot, grated 1 tin (410 g) chopped

tomatoes 60 ml (¼ c) dry white

wine or chicken stock salt and freshly

ground pepper 250 ml (1 c) frozen peas Preheat the oven to 200 °C. Line a large baking sheet with foil and grease with nonstick spray. 1 Meatballs Toast the cumin seeds in a pan until fragrant. Remove and set aside. 2 Heat the oil in the pan and fry the bacon until crispy. Add the cumin seeds and the rest of the spices, then stir-fry for a few seconds. Set the mixture aside to cool. 3 Cut open the boerewors and press out the beef mixture. Put in a mixing bowl and add the bacon mixture and coriander. Mix well and shape into walnut-sized balls. 4 Put the meatballs on the prepared baking sheet and grill in the oven for 15 minutes or until cooked. 5 Sauce Heat the oil in a small saucepan and fry the onion, garlic and carrot until fragrant. Add the tomatoes and wine or stock and simmer for 10 minutes. Season with salt and pepper and stir the peas through. 6 To serve Transfer the sauce to a serving dish and arrange the meatballs on top.