Chorizo Meatballs with Tomato Sauce2013 Sep 13 | Written by: Mary Ann de Mesa | Tags: Dinner, Meat
Chorizo Meatballs with Tomato Sauce, Looking for a scrumptious meatballs recipe? Try this simple Chorizo Meatballs with Tomato Sauce dish that combines the unique taste of chorizo, smoky paprika and tomatoes. These chorizo meatballs coated with a thick, rich tomato sauce make a satisfying dish for your weekend dinner or a special dinner party. Best served with crusty bread, this dish can easily please a crowd!
Chorizo MeatballsMary Ann de Mesa
- 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
- In a heavy-based frypan or sauté pan, heat 1 tbsp. olive oil over medium-high heat.
- Add onion and fry for 4-5 minutes or until softened.
- 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.
- 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.
- Shape chorizo-mince mixture into walnut-sized balls and place on a plate.
- Pour remaining oil into the pan and heat over medium-low heat.
- Add the meatballs. Cook in batches for 4-5 minutes, or until brown on all sides. Transfer to a plate and set aside.
- Add tinned tomatoes, tomato purée and water in the pan and bring to boil.
- Reduce the heat to low and bring the sauce to a simmer, while stirring occasionally, for 10 minutes or until slightly thickened.
- Put meatballs back into the pan, cover with lid and allow to simmer for 5 minutes.
- Remove the cover of the pan and cook for a further 10 minutes, or until meatballs are cooked through.
- Garnish with the remaining parsley or other herbs as desired and serve with crusty bread.