I love a good meatball, especially when it's been ish-ed. Our ish factor, chorizo sausage, comes in two forms: the dried cured sausage like an Italian salami or the raw sausages that you have to cook.
For this recipe you are looking for the raw sausages or any good spicy pork sausage. Be careful with the paprika, good quality smoked paprika can be very pungent and packs quite a punch! This recipe is very versatile: serve with wild rice, couscous, mashed potato or even stuffed into tortillas with tomato, lettuce and sour cream.
* 500g lean beef mince
* 500g spicy sausage
* 1 onion, grated
* 2 cloves garlic, crushed
* 1 egg, lightly beaten
* 1 cup breadcrumbs
* 1 tbsp smoked paprika
* few drops Tabasco sauce
* 1 tbsp chopped fresh parsley or 1 tsp dried mixed herbs
* Salt and pepper
* Preheat an oven to 220°C. Line a baking tray with parchment paper.
* Mix all the ingredients together with your hands. Form into small golfball-size balls and place on the baking tray.
* Bake for 15 to 20 minutes until cooked through; do not over cook.
* Serve with a rich tomato sauce and wild rice or spicy rice.
* The cooked meatballs will freeze for up to 1 month.
Food & Drink
This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeaway-ish, it feels like a treat on a Friday evening. Slice the veggies very finely and once they are stir-fried, they will marry together. Our freezer friends, frozen petis pois, and bacon lardons, add tasty little nuggets. Fresh ginger, soya sauce and toasted sesame oil add pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.
Food & Drink
Red lentils are a wonderful Pantry Pal, packed with nutrients and texture. Lentils, split peas and chickpeas are widely used in Indian cooking and they marry well with Indian spices. All lentils have a different texture when cooked: red lentils go quite mushy and creamy and are ideal to add to soups for protein and bulk. They keep well stored in an airtight container.