Chorizo Meatballs with Tomato Sauce

Chorizo Meatballs

Created by: Mary Ann de Mesa

Servings: 6

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ingredients

• 2 tbsp. olive oil
• 1 large onion, peeled, chopped finely
• 2 cloves garlic, crushed
• 1 tsp. mild paprika
• 1 tsp. smoked paprika
• 2 eggs, slightly beaten
• 1/2 kg mild chorizo, chopped finely
• 700g lean beef or veal mince
• 50g fresh breadcrumbs
• 3 tbsp. of chopped fresh parsley
• salt and pepper, to taste
• 2 (800g) chopped tomatoes
• 1 tbsp. tomato purée
• 1/2 cup water
• crusty bread, for serving

Instructions

1. In a heavy-based frypan or sauté pan, heat 1 tbsp. olive oil over medium-high heat.
2. Add onion and fry for 4-5 minutes or until softened.
3. Stir in garlic and paprika and cook for a minute or until aromatic. Scoop onion mixture into a small bowl and set aside to cool.
4. In a large bowl combine the eggs, onion mixture, chorizo, beef or veal mince, breadcrumbs, half of parsley, and a pinch of salt and pepper. Knead the mixture until well combined.
5. Shape chorizo-mince mixture into walnut-sized balls and place on a plate.
6. Pour remaining oil into the pan and heat over medium-low heat.
7. Add the meatballs. Cook in batches for 4-5 minutes, or until brown on all sides. Transfer to a plate and set aside.
8. Add tinned tomatoes, tomato purée and water in the pan and bring to boil.
9. Reduce the heat to low and bring the sauce to a simmer, while stirring occasionally, for 10 minutes or until slightly thickened.
10. Put meatballs back into the pan, cover with lid and allow to simmer for 5 minutes.
11. Remove the cover of the pan and cook for a further 10 minutes, or until meatballs are cooked through.
12. Garnish with the remaining parsley or other herbs as desired and serve with crusty bread.