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Chorizo meatballs

  • 0:25 Prep
  • 0:41 Cook
  • 6 Servings


  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons smoked paprika
  • 2 teaspoons mild paprika
  • 2 (240g) mild chorizo, finely chopped
  • 700g lean beef mince
  • 1/2 cup fresh breadcrumbs
  • 5 (800g) tomatoes, chopped
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Crusty bread, to serve


  • 1
    Heat 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.
  • 2
    Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.
  • 3
    Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
  • 4
    Increase 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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