What you'll need:

  • 400g pork mince
  • 1 red onion, chopped
  • 2 red peppers, deseeded and sliced
  • 3 crushed garlic cloves
  • 2 tsp olive oil
  • 1 tbsp smoked paprika
  • 2 x cans of chopped tomatoes
  • 2 tsp caster sugar
  • 400g can of butter beans, drained
    8 Small bunch of parsley, chopped
Serves: 3
Time: 35 minutes



First off, season your pork mince well with plenty of salt and pepper, and start working it with your hands into small meatballs. Heat up the oil in a big frying pan, and fry the meatballs on all sides for 5 minutes or so, or until evenly cooked and golden brown.


Push the meatballs over to one side of the pan, and chuck in your onions and peppers. Cook for 5 minutes to soften, add the paprika, and then mix all together with the meatballs before adding the tomatoes. Cover and simmer for 10 minutes.


After 10 minutes is up, uncover the pan and add the beans. Stir gently, taking care not to break up the meatballs, and simmer for another 10 minutes. Serve with a scattering of parsley.

For a beautifully matching wine, crack open the Sherrah Nero d'Avola 2016. This fashionable wine is the ideal choice for this tomato-based dish!

There you have it -- an easy recipe for Spanish Meatball Stew!

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