Beef & Chorizo Meatballs in Mediterranean Sauce

Moist Spanish-style meatballs made from beef and chorizo are teamed with capsicums for this scrumptious dish.

1 medium red capsicum, deseeded and cut into

1cm-wide strips

1 medium orange capsicum, deseeded and cut

into 1cm-wide strips

½ teaspoon flaky sea salt

2 teaspoons olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

500g passata (strained tomatoes)

1 teaspoon dried marjoram or oregano 1 tablespoon tomato paste

1 teaspoon garlic salt

½ teaspoon honey 100g chorizo 400g minced beef

Heat oven to 200°C. Put capsicums in a baking dish (about 23 x 33cm), sprinkle over the salt and drizzle over the olive oil. Bake 15 minutes.

Meanwhile, put onion, garlic, passata, marjoram or oregano, tomato paste, garlic salt and honey in a bowl and stir together to make a sauce.

To make meatballs, finely chop chorizo or use a food processor to grind it to a paste.

Mix it together with the minced beef. Roll mixture into 12 even-size meatballs.

After 15 minutes of cooking the capsicums, add the sauce and meatballs to the pan. Cover with foil and bake a further 25-30 minutes until meatballs are just cooked and still moist. Serves 4