Spicy Spanish Meatballs
2 medium Onions
2 Cloves of Garlic
Glass White Wine
½ Stock Cube
400 gm Minced Chicken
100 gm Minced Bacon
50 gm Pine-nuts
1 cup Peas
Mix the minced chicken or turkey with the minced bacon.
Grate one onion and chop or crush one clove of garlic.
Add the grated onion, chopped garlic, soya sauce, oregano, pine-nuts and breadcrumbs to the meat, and mix all ingredients together very well.
Make small balls with the mixture – about the size of a large marble.
Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them.
Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper.
Fry gently until they are soft, and then chop the 2 tomatoes and add them.
Finally grate the carrot and add that too.
Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato purée (or tomate frito if you live in Spain).
Stir well and put on a low heat.
Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over.
Leave them to simmer in the sauce for about half an hour.
You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad.