Welcome to Rose Cottage Recipes! This classic dish is one of my absolute kitchen favourites, beautifully prepared and tested right here on the scenic Flintshire and Denbighshire border. Perfect for sharing with family, friends, or keeping all to yourself!
Spanish Meatballs with Peppers and Butter Beans
👥Serves: 4 people
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Method
Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.
In a lidded casserole, heat olive oil, add the onion, celery and peppers.
Cook for 5 mins, stirring occassionally, until the veg has softened, stir in the garlic, chorizo, oregano and paprika.
Add the tomatoes and tomato purée, sugar, lemon juice and worcester sauce then season with salt and pepper.
Carefully add meatballs to the sauce along with the butter beans.
Cover, cook in oven at 140C for about 30 mins until the meatballs are cooked through and tender.
Uncover, and check seasoning, then cook for a further 10 mins, uncovered.
Ingredients
about 4 meatballs per person (beef or pork or both)
2 tsp olive oil
1 onion, finely chopped
1 red pepper, diced
1 garlic clove, crushed
1 tablesp sweet smoked paprika
400g can chopped tomatoes
400g can butter beans, drained
1 teasp sugar
2 teasp Oregano
1 tbsp tomato purée
stick of celery, chopped finely
tablespoon or 2 or chorizo, skin removed and chopped
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