Albondias (Savoury Meatballs)

McCarthy's Note:

Taken from 'Slimming World' magazine - make double and freeze for a delicious supper on standby - worth the effort

• Total Time: 50 mins
• Prep Time: 0 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 794 g pork (minced, extra-lean)
• 3 garlic cloves, crushed
• 1 egg yolk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• salt and pepper
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 400 g chopped tomatoes (canned)
• 1/4 teaspoon artificial sweetener
• 1 teaspoon sweet smoked paprika
• salt and pepper
• parsley (large handful of fresh, finely chopped)

Directions:

1. Put the mince, garlic, egg yolk and spices (garlic, cumin, coriander, nutmeg and cinnamon) in a bowl and using your fingers, mix until well combined. season, Cover and chill in the fridge for 1-2 hours.
2. To make the sauce, heat a large frying pan sprayed with fry light and add the onion and garlic. Cook over a medium heat for 5-6 minutes. Add the tomatoes, sweeteer and paprika and bring to the boil. Reduce the heat to low cover and simmer gently for 12-15 minutes stirring occasionally.
3. For the meatballs, make small balls from the mince mixture (allow 5-6 per serving) Add the meatballs to the sauce in a single layer and stir gently., Continue to cook for a gentle heat for 12-15 minutes or until the meatballs are cooked through and the sauce has thickened. Remove from the heat and season to taste. Serve in warmed bowls, scattered with the chopped parsley.