Spanish Meatballs with Rioja & Olive Sauce

Bring a taste of the Mediterranean to your table with these rich, flavour-packed Spanish meatballs. Juicy beef meatballs are studded with Fragata Piri Piri stuffed olives, then baked in a deep, Rioja-infused tomato sauce with Fragata chorizo stuffed olives for added warmth and depth. Serve with crusty bread or over pasta, alongside a glass of red wine, for pure comfort and indulgence.

Serves 4

Prep time 15 minutes

Cook Time 45 minutes

Difficulty Easy

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Ingredients

For the meatballs - 500g lean beef mince

1 small onion, peeled and very finely chopped

2 garlic cloves, crushed

50g Fragata Olives filled with Piri Piri peppers, chopped

50g breadcrumbs

25g manchego or Parmesan cheese (grated)

1 beaten egg

1 tsp smoked paprika

3 tbsp fresh parsley (finely chopped)

sea salt & pepper

For the sauce - 1 tbsp olive oil

250ml Rioja wine

2 x 400g tins of chopped tomatoes

Method

Preheat the oven to 220°C/200°C Fan/425°F/Gas 7.

To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.

Place the meatballs into a large roasting tin and toss in the olive oil.

Bake in the oven for 10 minutes and then pour the Rioja over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.

Place back in the oven for a further 10 minutes and then add the tomatoes and olives. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.

Serve with bread or pasta, manchego, parsley and of course a large glass of Rioja - delicious - enjoy!