Spanish Meatballs with Roast Capsicum Puree

Meatball Ingredients:
500gm pork mince
¼ cup parsley, chopped
½ tblspn olive oil
1 egg, whisked
1 onion, chopped
1 tsp smoked paprika
2 garlic cloves, crushed
1 tsp sweet paprika
2 slices bread
Salt and pepper to taste
1 tblspn milk
Extra olive oil for frying
½ sweet potato, grated
Capsicum puree (see recipe)

Meatball Method:
Heat the oil in a frypan and gently sauté the onion and garlic until tender then set aside to cool. Place the bread into a bowl and sprinkle over the milk. Leave to soak until softened (approx. 10 minutes) then mash with a fork. Place the meat into a large bowl and add all of the other ingredients (except the extra oil) before mixing together. We then check for seasoning by cooking a small ball and adding salt and pepper as needed. Roll into balls and fry in the olive oil until browned. Drop them into the capsicum puree and simmer for 10 minutes – if you have made large meatballs they may need to simmer in the sauce for longer to completely cook through. Serve with Turkish bread.

Puree Ingredients:
5 Large Red Capsicums
1 tablespoon olive oil
8 Ripe Roma Tomatoes
1 garlic clove crushed
1 teaspoon Balsamic vinegar
Extra splash of olive oil 
Salt & Pepper to season

Pre-heat oven to 220° and line an oven tray with baking paper. Rub whole capsicums with olive oil and bake on the trays for 45 minutes until tender and starting to slightly blacken making sure to occasionally turn. Transfer to a plate and cover with foil, allow to cool for 10 minutes so you can handle them but they are still warm. Peel and discard the skin, seeds and membranes and chop the flesh and set aside. Warm the olive oil in heavy based pan and sauté garlic until tender then add tomatoes and cook down for 15 minutes.  Add capsicum and cook for further 5 minutes. Allow to cool then blend to a chunky consistency, add balsamic vinegar extra olive oil and season with salt and pepper to taste. Warm just before serving and serve on top of meat or with feta cheese and Turkish bread.

Serves: 4

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