Albondigas Meatball and Bean Stew
- 350g quality pork mince
- 2 tsp olive oil
- 1 chopped red onion
- 2 red capsicum, sliced
- 3 crushed garlic cloves
- 1 tbsp smoked paprika
- 2 x 400g tins of chopped tomatoes
- 400g can of butter beans or similar, drained
- 2 tsp sugar
- Bunch of parsley, chopped
- Garlic bread, to serve
- Season the pork well, and mix with your hands before shaping into medium meatballs. Heat the oil in a large pan, and fry the meatballs for 5 mins to brown all over. Push to the side of the pan, and chuck in the capsicum and onion to fry for 5 mins. Stir in the garlic and paprika, combine everything in the pan, then add the tomatoes to simmer - covered - for 10 mins.
- Uncover the pan and stir in the beans, a bit of sugar, and more seasoning. Simmer for 10 mins, this time uncovered, then add the parsley just before serving.
35 mins
3 serving