Lukas McEwan is head chef at Cut Steakhouse & Tapas Restaurant, Caxton Street, and has provided this delicious recipe for Spanish-style meatballs to add a bit of fiesta to your home cooking!


250g of rustic bread
200ml olive oil

1kg beef mince
150g chorizo
1 onion
½ cup parsley
1 tblspn Spanish smoky paprika
3 slices white bread (soaked in milk)
25g mince garlic
2 eggs
Salt and pepper
100g diced chorizo
1 onion
1 red capsicum
20g mince garlic
I tblspn  of dried oregano
½ tsp dried chilli
1 tblspn Spanish smoky paprika
2 tins crushed tomatoes (puréed)
1 tbspn sugar
120g chick peas (rinsed)
Salt and pepper (to taste)
Parsley for garnish


Pangrattato: Remove crust from bread and pulse in a food processor until breadcrumbs. Pour olive oil into a fry pan and bring to a medium heat. Have a strainer ready to strain the breadcrumbs.

Add the bread to the oil and fry until golden. Strain the breadcrumbs, lay on paper towel, season and set aside.

Meatballs: Finely dice the onion and chorizo and sauté in a hot pan. Once the onions are soft and just starting to colour, add the paprika and fry for 1 minute, remove from the heat. Allow to cool.

Add all ingredients into a mixing bowl (squeeze excess milk from bread and discard milk.) Mix vigorously with hands until mixture comes together. Roll into balls and place into a greased baking tray.

Cook in a pre-heated oven at 200 degrees until medium rare. Set aside.

Sauce: Finely dice the onion, capsicum and chorizo. Fry until just starting to colour, add the chopped garlic, paprika, oregano and chilli.

Pour in the puréed tomatoes and sugar, allow to simmer for 15mins. Add water if necessary.
Add the chickpeas and finally meat balls back to the sauce and finish cooking.

Serve in small tapas bowls (about 5 meatballs per portion), garnish with fried breadcrumbs and chopped parsley.

Lukas McEwan is head chef at Cut Steakhouse & Tapas Restaurant, Caxton Street, Brisbane