Recipe: Yummy Meatballs cooking in an EVOO from Spain Sauce

Meatballs cooking in an EVOO from Spain Sauce. Season the meat with the garlic salt, ginger and pepper and then form into ball shapes. Gently fry the onion and garlic with olive oil in a frying pan. Then add the cumin seeds, diced tomato, curry powder and tomato purée.

It is enjoyed by millions daily. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. You can have Meatballs cooking in an EVOO from Spain Sauce using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Meatballs cooking in an EVOO from Spain Sauce

1. You need of Extra Virgin Olive Oil from Spain.
2. Prepare of Ginger-infused olive oil to drizzle over the meatballs.
3. Prepare 500 g of lean mince.
4. You need 1 of onion.
5. Prepare 1 of ripe tomato.
6. It's 100 g of tomato purée.
7. You need of Beef stock.
8. Prepare of Garlic salt.
9. Prepare 1/4 glass of white wine.
10. Prepare 1/4 tablespoon of curry powder.
11. You need of Grated fresh ginger.
12. You need of Parsley.
13. Prepare 1 teaspoon of cumin seeds.
14. You need of Sea salt.
15. It's of Pepper.

Meatballs cooking in an EVOO from Spain Sauce is something that I've loved my entire life. To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.

Meatballs cooking in an EVOO from Spain Sauce instructions

1. Season the meat with the garlic salt, ginger and pepper and then form into ball shapes..
2. Gently fry the onion and garlic with olive oil in a frying pan. Then add the cumin seeds, diced tomato, curry powder and tomato purée..
3. When all the flavours have blended together, turn up the heat, add the wine and let it bubble for a few minutes to evaporate..
4. Finally, add the meat stock and the meatballs and let them simmer gently until cooked through..

Put meatballs in a large saucepan and set aside. In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender. Put the stock and wine into a wide pan and bring to the boil. Add the lemon zest and seasonings. Add the picada to the sauce and stir to combine.