Meatballs are one of my favourite things to cook. They’re a great way to play around with different flavours. This recipe is very quick, and really different to any meatball dishes I’ve made before. It’s perfect for a midweek supper or tapas evening.

2 tbsp olive oil 1 banana shallot, finely chopped 300g beef mince 300g pork mince 2 fat garlic cloves, grated 1 tsp hot smoked pimentón de la Vera (see tip) 1 tsp sweet smoked pimentón de la Vera (see tip) 1 tsp ground cumin Handful of chopped coriander leaves, plus extra to garnish 250g baby spinach 30g sultanas 30g pine nuts, toasted Sea salt and freshly ground black pepper Crusty bread, to serve

SPICED SAFFRON YOGURT 300g Greek yogurt 1 garlic clove, grated 1 tbsp finely chopped mint leaves Pinch of saffron threads, soaked in 1 tsp boiling water 1 tbsp extra virgin olive oil

TIP You can buy hot and sweet varieties of pimentón de la Vera from Sainsbury’s and ocado.com. Alternatively use regular or smoked paprika.

Our recipes are taken from The Spanish Home Kitchen by José Pizarro, which will be published on 9 June by Hardie Grant, price £27. To order a copy for £22.95 until 19 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20.

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