Tapas meatballs with red mojo and green asparagus
easy
45 mins
45 mins
Ingredients
- 800 g small, new potatoes
- 5 Garlic cloves
- 2 dried chillies
- 2 TEASPOONS Cumin
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp Salt
- 100 ml + 3-4 tablespoons olive oil
- 100 g pickled, roasted peppers
- 500 g green asparagus
- 50 g dried, pitted dates
- 2 Shallots
- 600 g minced lamb
- 50 g crushed almonds
- 4 discs Serrano ham
- 7-10 Tbsp Pepper
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for approx. 15 minutes until al dente, drain
- 2
Peel garlic and chop coarsely, except for 2 cloves. Finely chop the chillies. Mix chilli, chopped garlic, cumin, paprika and 1 teaspoon salt. Add 100 ml olive oil and paprika, puree finely with a hand blender. Wash asparagus, dab dry, cut off woody ends. Cut asparagus first crosswise, then lengthwise in half.
- 3
Roughly chop the dates, put something aside for sprinkling. Peel and finely dice the shallots. Chop 2 garlic cloves. Mix minced meat, almonds, dates, shallots, garlic and 1/2 teaspoon salt and form about 12 small meatballs.
- 4
Brush a pan with oil. Leave the ham in it from both sides until crispy, take it out. Add 1 tablespoon of oil to the ham fat and fry the meatballs for 6-8 minutes, turning them over. Heat 2 tablespoons of oil in another pan. Fry the potatoes for 4-5 minutes while turning, season with salt and pepper
- 5
Take out the meatballs and keep them warm. Put asparagus into the hot frying fat, fry for 2-3 minutes while turning, season with salt and pepper. Break the ham into pieces and mix into the asparagus. Arrange meatballs, asparagus, ham and mojo on plates, add potatoes
Nutrition Facts
830 kcal
43 g
51 g
41 g
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