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Spanish Cheesy Meatballs

Name: Spanish Cheesy Meatballs
Cook time: 25 min
Yield: 4
Cuisine: Almeria, Spain

with paprika gnocchi and Almeria tomato sauce

Ready in around 25 mins

RECIPE FACT:

Almeria was founded in 955. The city grew wealthy during the Islamic era, becoming a world city throughout the 11th and 12th centuries. It enjoyed an active port that traded silk, oil, and raisins

Nutritional Info:

Energy: 3,118kJ (745kcal)
Protein: 47g
Carbohydate: 65g
Sugars: 9g
Fat, total:30g
Saturated:11g
Sodium:1,676mg
Contains:Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE GNOCCHI:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the GF gnocchi, and cook for 1-2 mins, turning occasionally to lightly brown. Add 4 Tbsp of water, paprika spices and a knob of butter. Cook for 1–2 mins, stirring gently to coat. Add the baby spinach and peas, and cook for a further 1–2 mins until wilted. Season with salt and pepper, remove from the pan and cover to keep warm.
2. TO PREPARE THE MEATBALLS:
Cut the artichokes into quarters. Place the cheesy pork mince in a bowl with a drizzle of oil, season with salt and pepper, and mix well to combine. Dampen your hands with cold water to prevent sticking and form into meatballs just smaller than golf balls.
3. TO COOK THE MEATBALLS:
Wipe out the frying pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and artichokes, and cook for 3–4 mins, turning regularly to caramelise. Add the Almeria tomato sauce and cook for a further 2–3 mins, stirring to coat, until the meatballs are cooked through and the sauce is glossy.
TO SERVE:
Spoon the paprika gnocchi into bowls. Top with the cheesy pork meatballs and drizzle over any remaining pan juices. Dollop with green yoghurt and sprinkle with toasted seeds to finish.