Spanish Meatballs with Chorizo & Tomato Sauce

An amazingly simple meatball recipe in the most delectable of sauces! You'll want to save this one!

19th June 2015

Serves 4.

Spanish Meatballs with Chorizo & Tomato Sauce An amazingly simple meatball recipe in the most delectable of sauces! You'll want to save this one! Serves https://www.whattocook.com.au/wp-content/uploads/2015/06/Beef-Meatballs-What-To-Cook-57-1400x784.jpg Ingredients: 600g beef mince Salt and pepper 1/2 red onion, diced 1 clove garlic, minced 30g Manchego grated 1 tbsp parsley stem, diced 40ml olive oil 100ml canola oil 1 chorizo sausage, skin off and chopped 50ml olive oil 1/2 red onion, diced 1 clove garlic, diced 4 tomatoes, chopped 1 tsp smokey paprika 500ml passata Dash sherry vinegar Salt and pepper Coriander leaves, to garnish Instructions:
  1. For the meatballs – using a mixing bowl; place in the mince, garlic, parsley stem & onion. Top with Manchego, season with salt & pepper & drizzle with olive oil and mix to combine. Divide into even 40g portions then roll into balls & set aside.

  2. Meanwhile, heat a large heavy-based sauce pan over a low-medium heat. Add the oil & chorizo and saute for 4 minutes, breaking up with a wooden spoon. Lower the heat and move the chorizo to one side then add the onion and saute for 2-4 minutes.

  3. Add the garlic, tomatoes & a pinch of salt and stir to combine. Add the paprika and stir to combine then pour in a dash of sherry vinegar. Add the passata then increase heat and bring to a simmer.

  4. Meanwhile, heat a large fry pan over a high heat add 100ml of canola oil. Add the meatballs and fry for 3-5 minutes or until browned. Transfer the browned meatballs to the tomato sauce and cook for 5-7 minutes or until meatballs have cooked through. Serve the meatballs and tomato sauce garnished with coriander leaves with sourdough bread on the side.

Step-by-Step

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Ingredients

600g beef mince
Salt and pepper
1/2 red onion, diced
1 clove garlic, minced
30g Manchego grated
1 tbsp parsley stem, diced
40ml olive oil
100ml canola oil

1 chorizo sausage, skin off and chopped
50ml olive oil
1/2 red onion, diced
1 clove garlic, diced
4 tomatoes, chopped
1 tsp smokey paprika
500ml passata
Dash sherry vinegar
Salt and pepper
Coriander leaves, to garnish


Method

  1. For the meatballs – using a mixing bowl; place in the mince, garlic, parsley stem & onion. Top with Manchego, season with salt & pepper & drizzle with olive oil and mix to combine. Divide into even 40g portions then roll into balls & set aside.

  2. Meanwhile, heat a large heavy-based sauce pan over a low-medium heat. Add the oil & chorizo and saute for 4 minutes, breaking up with a wooden spoon. Lower the heat and move the chorizo to one side then add the onion and saute for 2-4 minutes.

  3. Add the garlic, tomatoes & a pinch of salt and stir to combine. Add the paprika and stir to combine then pour in a dash of sherry vinegar. Add the passata then increase heat and bring to a simmer.

  4. Meanwhile, heat a large fry pan over a high heat add 100ml of canola oil. Add the meatballs and fry for 3-5 minutes or until browned. Transfer the browned meatballs to the tomato sauce and cook for 5-7 minutes or until meatballs have cooked through. Serve the meatballs and tomato sauce garnished with coriander leaves with sourdough bread on the side.

 
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