Rick Stein's beef and pork meatballs in a tomato and 'piment' sauce - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s beef and pork meatballs in a tomato and ‘ piment’ sauce By You Magazine - October 27, 2019 This recipe came from a market stall in the Catalan area of France, where these meatballs were being cooked in a huge paella pan. Fabulous they were, flavoured with cinnamon and piment d’Espelette in an exquisite sauce with green olives, haricots and bacon. I thought there might be too much meat in the dish, but not at all. James Murphy SERVES 4-6 400g minced beef 400g minced pork 1 egg 3 cloves garlic, finely chopped or grated small handful flat-leaf parsley, chopped 1/2 tsp ground cinnamon 1 tsp piment d’Espelette, pimentón or unsmoked hot paprika plain flour salt and black pepper 3 tbsp olive oil SAUCE 1 tbsp olive oil 1 onion, finely chopped 100g unsmoked lardons or cubes of cooked ham 1 tsp piment d’Espelette, pimentón or unsmoked hot paprika 1/2 tsp ground cinnamon 6 tomatoes, hard cores removed, chopped 1 tbsp tomato paste 150g pitted green olives, drained 400g tin haricot beans, drained 1. In a large bowl, mix together the meat, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour. Season with salt and pepper and blend well. Using your hands, shape the mixture into golfball-sized balls, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish, and brown the meatballs all over. Set them aside. 2. For the sauce, heat the tablespoon of olive oil in the same casserole dish and fry the onion and the lardons or ham until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the chopped tomatoes, tomato paste and 250ml of water. Season with salt and pepper and bring to the boil. Turn down the heat, cover the pan and simmer for 15 minutes. Add the olives, haricot beans and browned meatballs to the sauce, together with any juices they have released. 3. Cover the pan and cook over a low heat for 30 minutes, then remove the lid and simmer for 10-15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks as if it is getting too thick. Serve as a tapas or as a lunch or supper dish with pilaf rice. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved