Spanish-style meatballs with chanterelles

Benjamin Tish, executive chef at Salt Yard Restaurant in London, cooks a Spanish favourite
Spanish-style meatballs with chanterelles
  • Rating:
  • Serves: 2 as a tapas
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 100 g minced beef
  • pinch lemon zest
  • pinch chopped red chillies
  • pinchchopped parsley
  • 1 tsp dried breadcrumbs
  • 2 tsp red wine vinegar
  • 10 g chanterelle mushrooms
  • 1/2 globe artichokes, prepared, cooked and cut into strips vertically
  • 20 ml red wine
  • 100 ml dark chicken stock
  • 10 g unsalted butter
  • olive oil, for frying


1. To make the meatballs, mix together the mince, chilli, garlic, zest, vinegar and bread crumbs. Season well with salt and pepper. Shape the mince into four balls.

2. Heat a non-stick pan over high heat, add a little olive oil and fry the meatballs on all sides until golden brown. Add the chantrelles and saute for a few minutes.

3. Add the red wine and reduce to a glaze, then add the stock. Turn down the heat to a simmer and gently cook the meatballs for 3 minutes.

4. Stir in the butter and parsley. When the stock and butter has reduced to a sauce consistency check the seasoning, remove from the heat and set aside.

5. While the meatballs are cooking, pan-fry the artichoke strips in a little olive oil until golden and season well.

6. To serve, spoon the meatballs, mushrooms and cooking juices onto a plate, followed by the artichokes. Drizzle with olive oil and serve.

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