Spicy Meatballs

• 1 lb minced meat (use a mixture of lamb, pork and beef)
• 1/2 None red onion, finely diced
• 2 cloves garlic, finely diced
• 1/2 cup chopped flat-leaf parsley
• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 1 tsp fennel seeds, toasted and ground
• 1 small dried chili pepper, crumbled
• 1/2 tsp smoked sweet paprika
• 1/2 cup soft breadcrumbs
• 1/4 cup white wine
• 2 tbsp olive oil
• None None Manchego cheese, to serve
• None None FOR THE TOMATO SAUCE
• 2 tbsp olive oil
• 1/2 None onion, finely diced
• 2 cloves garlic, finely diced
• 1 small dried chili pepper, crumbled
• 1 None bay leaf
• 2 cans (14 oz each) diced tomatoes
• 1 cup dry sherry
• 1 tbsp sugar

1. Preheat the oven to 350u0b0F. Place all the meatball ingredients, except the oil and manchego cheese, in a large bowl. Season and mix with clean, damp hands. Form into 18 balls.
2. Heat the oil in a large skillet on medium-high heat. Fry the meatballs until golden (don't cook them all the way through).
3. For the tomato sauce, heat the oil in a Dutch oven on medium-high heat. Saute the onion, garlic, chili pepper and bay leaf for 2 mins or until onion is tender. Add the tomatoes, sherry and sugar. Season. Bring to a boil.
4. Add the browned meatballs to the pan and stir to cover them with the tomato sauce. Place the pan in the oven and bake for 30-40 mins until bubbling and the meatballs are cooked through.
5. Serve 3 meatballs and a generous helping of sauce to each person and top with shaved manchego cheese.

meat, red onion, garlic, flatleaf, cumin seeds, coriander seeds, fennel seeds, chili pepper, sweet paprika, breadcrumbs, white wine, olive oil, manchego cheese, tomato sauce, olive oil, onion, garlic, chili pepper, bay leaf, tomatoes, sherry, sugar

Taken from recipes-plus.com/api/v2.0/recipes/34525 (may not work)