Finely dice onion, celery and cabbage and place in a large mixing bowl with minced pork. Grate carrot and potatoes into bowl with the smoked paprika and 2 eggs.
Thoroughly mix contents with clean hands.
Roll palm sized balls from the mix and place to the side.
In a separate bowl mix a 100g of rice flour and 100g of self-raising flour.
Blend 100g of piquillo peppers and 1 egg until very smooth.
Add pepper mix to flour mix and stir through until it becomes a dough.
With wet hands roll small sized dumpling from the mix.
Lightly pan fry the meatballs in some olive oil and place them in a large baking tray.
Place dumplings between meatballs.Pour red wine over dumplings and then add stock.
Place in hot over at 250C for about 25-30 minutes uncovered.
Serve with some greens and crusty bread.
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