Ingredients
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2 tablespoons olive oil
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1 large brown onion, finely chopped
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1 garlic clove, crushed
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2 teaspoons smoked paprika
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2 teaspoons mild paprika
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2 (240g) mild chorizo, finely chopped
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700g lean beef mince
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1/2 cup fresh breadcrumbs
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5 (800g) tomatoes, chopped
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1/4 cup chopped fresh flat-leaf parsley leaves
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Crusty bread, to serve
Method
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1Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool.
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2Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.
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3Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
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4Increase heat to medium. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Return meatballs to pan. Simmer, covered, for 5 minutes. Uncover. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Top with parsley. Serve with bread.
Source: taste.com.au
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