Spanish meatballsby Josh Fraser |
| Preperation time: 15 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 450g steak mince; 50g chorizo, chopped; 500g passata; 1 red onion; 2 tsp dried oregano; 1 tbsp chopped fresh thyme; 25g fresh white breadcrumbs; 1 tsp sugar; 1 tbsp cornflour; 2 tbsp olive oil; 200ml water; 225g linguine or spaghetti; salt and pepper. |
| Recipe Method |
| In a pan heat half of the oil and gently cook
the onion until soft. Add the passata, half of the dried oregano,
sugar and water. Season with salt and pepper. Stir and bring to the
boil. Cover and leave to simmer for 5 mins. In a bowl mix the mince, chorizo, breadcrumbs, chopped thyme and remaining oregano. Season with salt and pepper. Using wet hands shape into 28 meatballs. In a nonstick frying pan heat the remaining oil. Fry the meatballs turning frequently until brown. Add the meatballs to the sauce and gently simmer for 15 mins. Meanwhile cook the pasta. Using a little cold water, mix the cornflour into a smooth paste. Stir into sauce to thicken. Drain the pasta and add to the meatballs and sauce. Mix through and serve. |
| More recipes: |
| sage and
corn savoury bites Roast goose with stuffed baked apples Crunchy Cod Maryland drumsticks Tabbouleh salad with feta |
 |