Albondias (Savoury Meatballs)

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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.