Rough and Ready Spanish Meatballs

The top favourite dinner in our house right now is this rough and ready Spanish meatball dish served with turmeric rice.
 
 It’s not just made with any old tomato sauce – the recipe has been tweaked to be extra nutritious with home-made chicken stock, lots of garlic, peppers and herbs thrown in and blended together so even the fussiest of eaters won’t complain.
 
 Top with chopped parsley to bump up your vitamin C levels and grated manchego for the final tasty touch.
 
 Here's the recipe:

 
 INGREDIENTS
 
 Meatballs
 1000g turkey mince
 1 tbsp garlic granules
 1tbsp oregano
 1tbsp smoked paprika
 Sprinkle of salt and pepper
 
 Sauce
 1tbsp of virgin olive oil
 690g jar of passata
 100ml of pre-made home made chicken stock (use a stock cube with 100 ml of water if you don’t have home made stock available)
 6 cloves garlic finely chopped
 2 large peppers roughly chopped (either red, orange or yellow will be fine)
 1 large onion finely chopped
 1tbsp smoked paprika
 1tsp of honey
 Sprinkle of salt and pepper
 
 To top
 Handful of chopped parsley
 Grated manchego cheese
 
 METHOD
 Mix all of the meatball ingredients together.
 Shape the mixture into golf ball sized shapes and set aside in the fridge until your sauce is cooking.
 Add the olive oil to a large sauce pan on a medium heat.
 Lightly fry your onions for a couple of minutes then add in the peppers and garlic and cook for another few minutes.
 Add the passata, chicken stock, stock cube, smoked paprika and the honey and mix
 Blend the sauce using a hand blender until it is smooth
 Add in the meatballs and cook for 20 minutes on a medium heat stirring once or twice.
 
 Serve with turmeric rice and top with parsley and manchego cheese.
 
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