Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
A rich and flavour-packed Spanish-inspired dish, these juicy beef meatballs are enhanced with piri piri stuffed olives and baked in a deeply savoury Rioja and tomato sauce. The addition of chorizo stuffed olives brings extra depth and warmth, creating a beautifully balanced Mediterranean-style dish.
Fragata olives are used here to add bold flavour and authenticity, making this a simple yet impressive meal that’s perfect for both cosy midweek dinners and relaxed weekend cooking.
Fragata olives are widely available in UK supermarkets including Tesco, Waitrose, Morrisons and Ocado.
This recipe was created in paid partnership with Fragata.
Ingredients
Adjust Servings
-
For the meatballs
- For the sauce
- To serve
Instructions
- Preheat the oven to 220°C/200°C Fan/425°F/Gas 7.
- To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.
- Place the meatballs into a large roasting tin and toss in the olive oil. Bake in the oven for 10 minutes and then pour the Rioja over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.
- Place back in the oven for a further 10 minutes and the add the tomatoes and olives. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.
- Serve with bread or pasta, Manchego, parsley and of course a large glass of Rioja - delicious - enjoy!