Beef & Chorizo Meat­balls in Mediter­ranean Sauce

NZ House & Garden - - EXTRA HELPING -

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

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