Spanish meatballs with tomato rice and crunchy green beans | Spekko Rice
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Spanish meatballs with tomato rice and crunchy green beans

Spanish meatballs with tomato rice and crunchy green beans

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    1 onion, finely chopped
    500 g pork sausages, meat removed from skins
    2 tbsp coarsely chopped fresh oreganum
    2 tbsp coarsely chopped flat-leaf parsley
    2 garlic cloves, finely chopped
    1½ tsp sweet paprika
    1½ tsp cumin
    ½ tsp dried chilli flakes
    50 ml extra-virgin olive oil
    250 g cherry tomatoes, halved
    1 tbsp tomato puree
    1 cup Spekko Long Grain Parboiled Rice
    600 ml hot chicken stock
    50 ml dry white sherry or dry white wine
    100 g flat beans, trimmed and cut into 2 cm lengths
    100 g sun-dried tomatoes in oil, drained

    To garnish & serve
    fresh oreganum
    fresh basil
    lemon wedges

Method

    1. Mix half the chopped onions, the pork mince, oreganum, parsley, half the garlic and half each of the paprika, cumin and the dried chillies. Roll the mixture into balls.
    2. Heat the oil in a large, deep-sided frying pan over medium-high heat. Add the meatballs and brown on all sides, about 2 – 3 minutes. Remove from the pan and set aside.
    3. Add to the pan the remaining onion, with the tomatoes, remaining garlic and remaining paprika, cumin and chilli flakes and sauté until tender, about 3 – 4 minutes.
    4. Add rice, stir to toast for 1 minute, then add the stock and wine. Cover, then cook slowly for 10 minutes.
    5. Add the meatballs, cover and simmer for 5 minutes.
    6. Add the beans and sun-dried tomatoes. Cover and simmer until the stock is absorbed and beans are tender  – about 2 – 3 minutes. Serve hot, scattered with the fresh herbs.

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