Smokin’ Pork Balls

INGREDIENTS (Serves 4)

◆ 375g pork sausagemeat

◆ 100g cooking chorizo, minced or finely chopped

◆ 1tbsp smoked paprika ◆ 50g dry breadcrumbs ◆ Salt and freshly ground black pepper ◆ 2tbsp vegetable oil ◆ 1 onion, peeled and sliced

◆ 1 large yellow pepper, deseeded and sliced ◆ 700g garlic passata ◆ 150g frozen green beans 1

Mix the sausagemeat, chorizo, 1½tsp paprika, breadcrumbs and seasoning together. Shape into 16 balls. Cover and chill for 30min.

2

Heat the oil a large frying pan and cook the sausage balls, turning, for 10min until browned all over and the juices start to run. Remove from the pan using a draining spoon and set aside. 3

Heat the pan juices and stir fr y the onion and pepper for 2min. Lower the heat, cover the pan and cook for 20min until softened. 4 Stir in the passata, frozen beans and remaining paprika bring to the boil, then add the sausage balls. Cover and simmer gently for 15min until thoroughly hot. Serve straight from the pan with chopped parsley and crusty bread. MW