recipes
Spicy meat balls
Serves: 4|4
Ingredients
- 100g pork mince
- 100g beef mince
- 1 red chilli pepper
- 1 tbsp Worchestershire sauce
- 2 tbsp Dijon mustard
- 10g chopped parsley
- 75g chorizo sausage
- 500ml tomato sauce
- ½ garlic clove
- ½ finely chopped onion
- 2 tbsp smoked hot paprika
- 1 tbsp chopped thyme
- Flour, to dust
- 100g pork mince
- 100g beef mince
- 1 red chilli pepper
- 1 tbsp Worchestershire sauce
- 2 tbsp Dijon mustard
- 10g chopped parsley
- 75g chorizo sausage
- 500ml tomato sauce
- ½ garlic clove
- ½ finely chopped onion
- 2 tbsp smoked hot paprika
- 1 tbsp chopped thyme
- Flour, to dust
Method
Mix the mince, red chilli, Worchestershire sauce, Dijon mustard garlic, parsley and the paprika until well combined. Check season by frying some of the mixture and adjust seasoning accordingly. Turn the mixture into individual balls, and chill for 15 minutes in the fridge. Dust with a bit of flour and frying them in a hot pan until well coloured from all sides. Remove from the pan, add the onions, chorizo sausage, thyme until nicely caramelized. Add the tomato sauce, add the ‘partly’ cooked meatballs and simmer for 15 minutes. The meatballs should be juicy and not over cooked.|Mix the mince, red chilli, Worchestershire sauce, Dijon mustard garlic, parsley and the paprika until well combined. Check season by frying some of the mixture and adjust seasoning accordingly. Turn the mixture into individual balls, and chill for 15 minutes in the fridge. Dust with a bit of flour and frying them in a hot pan until well coloured from all sides. Remove from the pan, add the onions, chorizo sausage, thyme until nicely caramelized. Add the tomato sauce, add the ‘partly’ cooked meatballs and simmer for 15 minutes. The meatballs should be juicy and not over cooked.
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