Smokey Spanish Sausage Meatballs in a Tomato Sauce

Smokey Spanish Sausage Meatballs in a Tomato Sauce

It’s raining meatballs, hallelujah, it’s raining meatballs, hallelujah!!! You would never have guessed, but we love a meatball or two. When I found a similar recipe to this one on t’internet I was jumping for joy. Yes occasionally even I need the internet to help me meal plan for the week.

My husband Howard and son Ted love pork and they love meatballs. This meal ticks all the boxes. I’m not so great on pork but I do eat it occasionally. I actually used gluten free sausage meat for this recipe and it made the meatballs melt in the mouth. They were very soft and tender. We would recommend trying with sausage meat if you can get it. If not, don’t worry, these meatballs will be a meal that is fit for the whole family.

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  • Sharp knife
  • Chopping board
  • Mixing bowl
  • Frying pan
  • Teaspoon
  • Tablespoon

Ingredients for the meatballs

  • Pork mince or sausage meat x 500g
  • Ground flax seed or breadcrumbs x 2 – 4 tbsp
  • Eggs x 1 medium
  • Smoked paprika x 2 tsps
  • Dried oregano x 1 tsp
  • Salt and pepper to taste

Method for the meatballs

  • Put the pork mince into the mixing bowl and add in the ground flax seed or breadcrumbs, smoked paprika, dried oregano and salt and pepper.
  • Crack the egg and put it into the bowl.
  • Scrunch everything with your hands until all the ingredients are mixed together.
  • When everything is mixed together divide the mixture into four and then divide the quarter into fours or threes again.
  • Put the meatballs onto a plate and put them into the fridge.

Ingredients for the sauce

  • Onion x 1
  • Carrots x 2
  • Red pepper x 1
  • Tomatoes x 2 400g tins
  • Tomato puree x 1 tbsp
  • Tamari or soy sauce x 1 tbsp
  • Dried mixed herbs x 1 tsp
  • Salt and pepper to taste

Method for the sauce

  • Preheat the oven to 180°C or gas mark 4.
  • Peel the carrot and grate it.
  • Cut the top from the pepper and remove the core.
  • Slice the flesh of the pepper into 1/2 centimetre pieces.
  • Peel the onion and garlic and slice these ingredients thinly.
  • Put a large pan onto a high heat and add oil to the base of the pan.
  • When the pan has heated up, add the onion and fry until they become translucent.
  • Next add in the garlic and fry for a further few minutes.
  • If the garlic starts to burn, turn the heat down and add a little bit of water from the kettle.
  • Add in the peppers and the courgettes and fry these vegetables for a further few minutes.
  • Pour in the tomatoes.
  • Put the tamari and the tomato puree in as well.
  • Sprinkle in the dried mixed herbs and the salt and pepper to taste.
  • Leave to cook for about 10 minutes, then remove from the heat and let it cool for a further 10 minutes.
  • Put the sauce into the blender and blend all of these ingredients together.
  • Pour the sauce back into the pan and add in the meatballs that were put in the fridge earlier.
  • Put the pan into the oven and bake for about 25 – 30 minutes.
  • Place a skewer in the pork balls and if the juices run clear they are cooked – if not, put back in the oven for a further 5 minutes.
  • Repeat the process until the juices run clear.
  • Once they are cooked, remove the frying pan from the oven using an oven glove.
  • Then serve with rice or pasta, a vegetable side of your choice and enjoy.
Smokey Spanish Sausage Meatballs in a Tomato Sauce

Smokey Spanish Sausage Meatballs in a Tomato Sauce was a hit in our house. The meatballs were quick and easy to prepare and so was the sauce. The sauce and the meatballs could be made in advance of a meal and frozen for an even quicker dinner during the week. We enjoyed these meatballs with rice but these could be eaten with pasta. Howard ate the leftovers in a meatballs sandwich the next day. He said it was yummy. However you decide to eat this delicious dish, as always, please enjoy. xxx