Smoky Spanish Meatballs with Roasted Tomato and Chorizo Sauce

smh.com.au

JaimeC

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

subheading: ROASTED CHORIZO TOMATO SAUCE:

1 chorizo, cut in half then sliced 1.5cm thick

6 truss tomato, core removed, cut into quarters (see note)

1 capsicum, cut into 5cm x 2cm chunks

4 whole garlic cloves, skins removed

½ onion, skin removed and cut in half

1 tbsp smoked paprika

4 tbsp extra virgin olive oil

1 tsp cooking salt

½ tsp black pepper

subheading: MEATBALLS:

60g (1 cup) panko breadrumbs

1 onion, peeled

250g beef mince (see note)

250g pork mince (see note)

1 egg

1 tsp smoked paprika

½ tsp cooking salt

½ tsp black pepper

⅓ cup roughly chopped parsley, optional

subheading: TO COOK AND SERVE:

2 tbsp extra virgin olive oil

⅓ cup parsley leaves, optional, to serve

crusty bread or mashed potatoes to serve

Directions at smh.com.au

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