1 small chorizo (about 40g), chopped into 3mm dice
2 tablespoons barbecue seasoning
1 tablespoon dried oregano or mixed herbs
1 tablespoon cumin
2 tablespoons tomato puree
3 tablespoons sugar
1 teaspoon hot sauce
salt and pepper to taste
pasta shapes or spaghetti
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Method Prep:25min › Cook:25min › Ready in:50min
For the meatballs:
Heat the oven to 200 C / Gas 6.
Put the breadcrumbs in a large mixing bowl with the milk, olive oil, herbs and spices. Stir the breadcrumbs and spices together, then add the minced beef and gently combine with a fork.
Once the meat and breadcrumb mixture is well mixed, roll into about 25 meatballs, around 1 inch in diameter. Place on a large greased baking tray.
Bake the meatballs for about 20 minutes. Meanwhile make the sauce.
For the sauce:
Heat the butter and oil together. Dice the peppers and fry gently with the shallots until softened.
Add the chopped chorizo and remaining herbs and spices (feel free to add anything else you think might go nicely). Fry for about 3 minutes to allow the chorizo to release its oils a little.
Add the chopped tomatoes, tomato puree, hot sauce and sugar. Season to taste with salt and pepper. Turn down the heat and let the sauce bubble gently until the meatballs are cooked.
Add the meatballs to the sauce and allow to continue cooking while you prepare some pasta according to the packet instructions.
This made just about enough for 5 people with no additional sides. You can add additional flavours such as a bit of cayenne pepper to give it a kick. I grated a bit of cheese on top when serving. Would be fantastic with warm crusty fresh bread.