Spanish style meatballs

Serves: 4

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Prep Time: 15

• 500g minced chicken
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 x 400g chopped tomatoes
• 1 tsp sugar
• 1 tsp paprika
• Chopped parsley, to garnish
• Steamed rice to serve

Method

1. Place the mince, garlic and spices in a bowl and, using your fingers, mix until well combined. Season well. Cover and chill in the fridge for 1 hr to allow the flavours to develop.
2. Meanwhile, make the sauce by heating 2 tbsp of olive oil in a large frying pan. When hot, add the onion and garlic and stir over a medium heat for 5-6 mins. Stir in the tomatoes, sugar and paprika and bring to a boil. Reduce the heat, cover and simmer gently for 25-30 mins, stirring occasionally. Season well.
3. For the meatballs, make small walnut-shaped balls from the mince mixture. Heat 1 tbsp of olive oil in a large frying pan over a medium heat and place half the balls in. Stir-fry over a medium heat for 2-3 mins until browned. Drain on kitchen paper and repeat with the other balls.
4. Place the sauce mix over a medium heat and add meatballs. Stir to coat evenly and simmer for 8-10 mins. Serve over the rice, garnished with parsley.

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