Moorish Meatballs

This recipe is very different to any meatball dishes I’ve made before. It’s perfect for a midweek supper or tapas evening. If you would like to use authentic Spanish pimentón de la Vera in place of the paprika and cayenne pepper in the ingredient list, you can order it on José’s website.

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Ingredients

Greek yoghurt 300 g
beef mince 250 g
pork mince 250 g
sultanas 2 tbsp
spinach 200 g
smoked paprika 1 tsp
sourdough 300 g
fresh mint 1 handful (chopped)
saffron pinch
fresh coriander 1 handful (chopped)
pine nuts 30 g
ground cumin 1 tsp
cayenne pepper pinch
paprika 1 tsp
garlic cloves 2 (crushed)
shallot 1 (chopped)

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
Finely chop the shallot, coriander stalks and leaves and mint leaves. Crush the garlic cloves.
Toast the pine nuts in a dry pan on a low heat. Soak the saffron in 1 tsp boiling water.
Heat a dash of olive oil in a small frying pan on a low heat and gently fry the shallot for 10 minutes until soft.
In a large bowl, mix together the pork and beef mince, along with the garlic, cooled shallot, spices and chopped coriander. Season well and shape into 16 walnut-sized meatballs.
Heat another dash of olive oil in a large ovenproof frying pan over a medium-high heat. Add the meatballs and fry until they are browned, around 4 minutes. Transfer to the oven and cook for 15 minutes, until cooked through . Remove from the oven and keep warm.
Whilst the meatballs are cooking make the spiced saffron yoghurt. In a bowl, mix together the Greek yoghurt, crushed garlic and chopped mint. Stir in the saffron along with the soaking water and season to taste.
Put the frying pan you used for the meatballs on a high heat and add the baby spinach and sultanas, along with a small splash of water. Allow the spinach to wilt and soak up the cooking juices from the meatballs.
Add the pine nuts, then return the meatballs and any resting juices back into the pan and toss everything together.
Toast the bread.
Divide the spiced saffron yoghurt between the serving plates and top with the meatballs and baby spinach. Enjoy!

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Moorish Meatballs

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Ingredients

Method

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