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Smokey Spanish Meatballs With Rice

Smokey Spanish Meatballs With Rice

Ingredients for One

  1. 150 grams grass fed beef mince
  2. 200 grams diced tomatoes
  3. 50 grams green beans
  4. 5 grams parsley
  5. 1 tsp smoked paprika
  6. 1 tbsp pitted kalamata olives
  7. 1 brown onion
  8. 0.5 cloves garlic
  9. 0.5 cups jasmine rice
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams grass fed beef mince
  2. 400 grams diced tomatoes
  3. 100 grams green beans
  4. 10 grams parsley
  5. 2 tsp smoked paprika
  6. 2 tbsp pitted kalamata olives
  7. 1 brown onion
  8. 1 cloves garlic
  9. 1 cups jasmine rice
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams grass fed beef mince
  2. 800 grams diced tomatoes
  3. 200 grams green beans
  4. 20 grams parsley
  5. 4 tsp smoked paprika
  6. 4 tbsp pitted kalamata olives
  7. 1 brown onion
  8. 2 cloves garlic
  9. 2 cups jasmine rice
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams grass fed beef mince
  2. 1200 grams diced tomatoes
  3. 300 grams green beans
  4. 30 grams parsley
  5. 6 tsp smoked paprika
  6. 6 tbsp pitted kalamata olives
  7. 2 brown onion
  8. 3 cloves garlic
  9. 3 cups jasmine rice
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. pop a pan of salted water on to boil
  2. rinse, remove leaves and finely chop parsley
  3. rinse and finely chop kalamata olives
  4. peel and finely dice onion
  5. peel and crush garlic
  6. rinse and trim green beans

Method:

  1. Use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  2. Meanwhile, combine mince and half a diced onion with half the parsley and half the paprika. Season. Roll tablespoons of mixture into balls.
  3. Heat half the oil in an extra large, deep, frying pan over a high heat. Add meatballs Cook, turning occasionally, until browned. Remove.
  4. Heat remaining oil in same frying pan over a medium heat. Add onion, garlic and remaining paprika. Cook, stirring, until tender. Add diced tomatoes and olives. Bring to boil. Add a dash of water if the sauce begins to thicken too much.
  5. Return meatballs to pan. Simmer, stirring occasionally for about 3 to 5 minutes, or until cooked. Season.
  6. Boil the beans in a little salted water for 3 minutes until just tender. Drain.
  7. Serve meatballs and sauce over rice with beans. Sprinkle with remaining parsley.
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