Simple dinner recipe for homemade Spanish Meatballs with a red wine sauce


For the meatballs:
500g free-range beef mince
1/3 cup fresh white breadcrumbs
1 egg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon red chilli flakes
3/4 teaspoon salt
freshly ground black pepper

For the tomato sauce:
2 tablespoons olive oil
1 large red onion, diced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup (80ml) red wine
2 x 400g tinned, chopped tomatoes
2 teaspoons brown sugar or xylitol
3 bay leaves
2 stems fresh oregano
salt and pepper, to taste

How to
Place all the ingredients for the meatballs in a large bowl and mix together until well combined. Roll into evenly sized balls and rest in the fridge to firm up for about half an hour.

Heat the olive oil in a large based pan. Sauté the onions until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the spices and stir through.

Deglaze the pan with the wine and reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano.

Season with salt and freshly ground black pepper. Simmer on a low heat for about 20 – 25 minutes until the meatballs are cooked through and the tomato sauce has reduced.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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