Pork and California Prune Meatballs cooked in Spiced Tomato Ragu (Tapas)

Makes: 4Prep Time: 30 minutesCook Time: 40 minutes


  • For the meatballs:
  • 250g Cumberland sausage meat
  • 100g California Prunes, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 handful coriander (stalks included)
  • For the sauce:
  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 red pepper, chopped
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 red chilli
  • 410g tin chopped tomatoes
  • 1 handful flat leaf parsley, chopped
  • 50g roasted almonds, chopped


  1. Place the sausage meat into a mixing bowl, and add in the chopped California Prunes, spices and fresh coriander.
  2. Mix together and shape into small meatballs (the best way to do this is with wet hands then you won’t get all sticky). Place the meat balls onto a plate and leave them to chill in the fridge.
  3. To make the sauce, place the oil, chopped onions, garlic and red peppers into a large pan.
  4. Add the salt, chilli and paprika and cook for 10 minutes to soften and bring out all the flavours.
  5. Add the tinned tomatoes and red wine, and simmer for 20 minutes.
  6. Stir the sauce before adding the raw meatballs. When all the meatballs are in the sauce, turn the heat down to a gentle simmer and cover with a lid for 10 minutes to allow the meatballs to cook through fully.
  7. To finish sprinkle with chopped flat leaf parsley and roasted almonds.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park