Spanish Albondigas

Free on Farm Day (R)

800g extra lean minced pork 3 garlic cloves, crushed 1 large egg yolk (or 2 small egg yolks) 1 tsp cumin, 1 tsp ground coriander 1 tsp ground nutmeg, 1 tsp ground Cinnamon Salt & Freshly ground black pepper
For the Sauce Fry Light Cooking Spray 1 onion, finely chopped 1 garlic clove, crushed 2 x 400g chopped tomatoes 1/4 tsp artificial sweetener 1 tsp sweet smoked paprika Salt & freshly ground black pepper A large handful of fresh flat leaf parsley, finely chopped

Put the mince, garlic, egg yolk and spices in a bowl and, using your fingers, mix until well combined. Season. Cover and chill in fridge for 1-2 hours.
For the Sauce—Spray a large pan with fry light and add the onion and garlic. Cook over a medium heat for 5-6 mins. Add the tomatoes, sweetener & paprika and bring to the boil. Reduce the heat to low, cover and simmer gently for 12-15 mins, stirring occasionally. For the meatballs, make small balls from the mince mixture (approx 5-6 per serving). Add the meatballs to the sauce in a single layer and stir very gently. Continue to cook over a gentle heat for 12-15 mins or until the meatballs are cooked through and the sauce thickened. Remove from the heat and season. Scatter with chopped parsley.