Meatballs in tomato sauce

Makes 8 to 10 meatballs
Time: 30 minutes
Ingredients:
-      1 fresh jalapeño
-      60 grams manchego cheese
-      300 grams minced meat (50% beef, 50% pork)
-      ½ tsp garlic powder
-      1 tsp paprika powder
-      1/4 tsp chili powder
-      1 egg
-      2-3 tbsp breadcrumbs
-      1 tub Food Fellows Chili Sauce
-      fresh flat-leaf parsley to serve
-      oil or butter for cooking
-      salt and pepper

Preparation:
1.      Finely chop the fresh jalapeño. Use a fine grater to grate the manchego cheese.
2.      Mix the minced meat in a bowl with the chopped jalapeño, the cheese, the garlic powder, the paprika powder, the chili powder, the egg, and 2-3 tablespoons of breadcrumbs. Season the minced meat to taste with pepper and a little salt.
3.      Roll eight to ten meatballs with your hands (about the size of a golf ball).
4.      Put a large frying pan or sauté pan on medium-high heat and add oil or butter.
5.      Fry the meatballs until browned all over.
6.      Then add the Food Fellows Chili Sauce and bring the sauce to the boil. Turn down the heat. Place a lid on the pan and braise the meatballs for about fifteen minutes until soft and cooked. Turn the meatballs regularly, so that they cook evenly.

Serve the Mexican meatballs with finely chopped flat-leaf parsley.

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