Spanish Meatball Recipe
This Spanish Meatball and Spiced Vegetable Rice recipe from Chef Maxi at Busy Bees at Springfield Lakes was a huge hit with the children—they finished their bowls clean!
“Maxi is an amazing chef but she gets involved with the children and any events that we do.” —Service Manager at Busy Bees at Springfield Lakes.
Miss Maxi was asked by the children “What is in the meatballs?” and “How did you cook them?” The secret is now revealed…Â
Ingredients:
Meatball mix
- 1kg mince
- 500g sausage mince
- 1 cup grated carrot
- 1 cup grated zucchini
- 3 cloves garlic (finely diced)
- 1 onion (finely diced)
- 1/2 cup breadcrumbs
- 1 cup tomato sauce
- 1/4 cup mixed herbs
- 1/4 cup taco seasoning mix
- 2 eggs or egg replacer
Sauce
- 2 jars of Leggo’s Napoli sauce
- 1 can chickpeas
- 1/4 cup mixed herbs
- 1/2 cup taco seasoning mix
- 2 tbls worcestershire sauce
Spiced Vegetable Rice
- 1kg frozen mixed diced vegetables
- 4 cups of rice
- Dried mixed herbs
- Taco seasoning
Method:
- Boil water and add vegetables… cook until tender then drain
- Cook rice, rinse and drain thoroughly
- In a large bowl combine all of the meatball mix and with clean hands mix together until all combined
- Using a large tablespoon, roll mince into balls, put into oven dish, bake in over until cooked and drain well
- Mix rice and cooked vegetables together along with herbs and seasoning. Taste to make sure it’s to your liking (you want a small kick, not a boot)
- Mix ingredients together in a bowl for the sauce, add cooked meatballs and coat
- Place in an overproof dish with rice and meatballs. Heat until sauce and rice are warmed through.
Note: Extra meatballs and sauce can be turned into meatball subs… just add cheese and grill.
