Chicken and Chorizo Meatballs

Matt Sinclair

Ingredients:

Serves: 4

  • 2 Tbsp Olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, finely chopped
  • 100gm speck, roughly chopped
  • 285gm jar piquillo peppers, drained
  • 400gm tinned diced tomatoes
  • 2 bay leaves
  • 2 tsp chopped or dried rosemary
  • 250ml chicken stock
  • Salt and pepper
  • ¼ cup chopped parsley

Meatballs:

  • 250gm chorizo, skin removed, chopped
  • 500gm chicken mince
  • 1 egg
  • ¾ cup panko crumbs
  • 1 tsp smoked paprika
  • ¼ cup chopped parsley
  • Salt and pepper

 

Method:

  1. Blitz the chorizo in a food processor until crumbly and resembling mince. Transfer to a large mixing bowl along with the remaining meatball ingredients and season with a pinch each of salt and pepper. Mix well to combine. With lightly wet hands, form the meatballs using about 2 Tbsp of mixture and set aside.
  2. Heat the oil in a heavy based pan over a medium-high heat. Once the oil is hot, add the meatballs and cook for 6-7 minutes, turning them often to get even colour. Transfer to a plate and set aside.
  3. Return the pan to a medium heat and add a little more oil if required. Brown off the onions for about 5 minutes, stirring often, before adding the garlic and speck. Mix to combine and cook for another 1-2 minutes. Pour in the piquillo peppers and stir through for another minute or so. Add the tomatoes and herbs and bring to a high simmer before pouring in the chicken stock. Season with salt and pepper and return to a simmer. Reduce the heat slightly and cook, stirring every now and then for about 30 minutes or until the sauce has thickened. Taste and adjust seasoning if required. Return the chicken and chorizo meatballs to the pan to warm through. Stir through the fresh parsley before serving.
  4. Meatballs can be served with mashed or roasted potatoes, with rice, or with buttered crusty bread and salad.

Our friends at Wine Selectors suggest pairing this dish with a Tempranillo.

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