Chorizo meatballs

By á-30

Ingredients

• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons smoked paprika
• 2 teaspoons mild paprika
• 2 (240g) mild chorizo, finely chopped
• 700 g lean beef mince
• 1/2 cup fresh breadcrumbs
• 5 (800g) tomatoes, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Crusty bread, to serve

Preparation

Step 1

Method

Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool.

Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.

Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.

Increase heat to medium. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Return meatballs to pan. Simmer, covered, for 5 minutes. Uncover. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Top with parsley. Serve with bread.