Spanish Meatballs with Cherry Tomato Sauce (Edit recipe)

For the Spanish Meatballs

1. Add all meatball ingredients into a large mixing bowl. Use your hands to mix until just combined. *Avoid overworking the meat or it will toughen.
2. Use a spoon or melon baller to separate mixture into 14-16 golfball-sized portions. Rub your hands with tiny bit of oil or water and roll into meatballs.
3. Preheat 1 tbsp EVOO in a non-stick or stainless steel skillet over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides (approximately 12min total).
4. Transfer cooked meatballs to a tray and set aside.

For the Cherry Tomato Sauce

1. Discard all but 2-3 tbsp of rendered fat in the pan. If required, add an additional 2-3 tbsp EVOO.
2. Drop heat to med-low and add onions. Season with a tiny pinch of salt and cook 3-4 min or until onions have softened slightly. Add garlic and chili peppers, cook an additional 1-2 minutes.
3. Add tomatoes and cook 4-5 min or until slightly softened. Add stock or water and reduce by half (approx. 2-3min).
4. Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat.
5. Transfer Spanish Meatballs and Cherry Tomato Sauce to a serving platter and garnish with freshly chopped parsley.