Meatball pinchos with pisto (Pinchos de albondigas con pisto) from The Book of Tapas by Simone Ortega and Inés Ortega

  • ground beef
  • green peppers
  • ground cumin
  • curry powder
  • eggplants
  • onions
  • parsley
  • tomatoes
  • zucchini
  • breadcrumbs
  • sunflower oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on March 21, 2015

    Excellent meatballs, very good ratatouille (although I don't know why it's called pisto). With the amount of oil given, the meatballs would be deep fried, which I didn't think necessary. Just frying in a normal amount of oil was OK.

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