Chicken And Chorizo Meatballs

4
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Serve with rice used Spanish chorizo but I switched to Mexican."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (618.9 g)
  • Calories 717.7
  • Total Fat - 42.1 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 558.6 mg
  • Sodium - 3106.4 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 7.8 g
  • Sugars - 11.3 g
  • Protein - 50.5 g
  • Calcium - 217.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 48.2 mg
  • Thiamin - 0.7 mg

Step 1

Add all meatball ingredients

Step 2

And season with a pinch each of salt and pepper. Mix well to combine.

Step 3

With lightly wet hands, form the meatballs using about 2 Tablespoons of mixture each and set aside.

Step 4

Heat the oil

Step 5

In a heavy based pan over a medium-high heat. Once the oil is hot

Step 6

Add the meatballs and cook for 6-7 minutes, turning them often to get even colour.

Step 7

Transfer to a plate and set aside.

Step 8

Return the pan to a medium heat and add a little more oil if required.

Step 9

Brown off the onions for about 5 minutes, stirring often, before adding the garlic and bacon.

Step 10

Mix to combine and cook for another 2 minutes. Pour in the roasted red peppers and stir through for another minute or so.

Step 11

Add the tomatoes and herbs and bring to a high simmer before pouring in the chicken stock.

Step 12

Season with salt and pepper and return to a simmer.

Step 13

Reduce the heat slightly and cook

Step 14

Stirring every now and then for about 30 minutes or until the sauce has thickened.

Step 15

Taste and adjust seasoning if required.

Step 16

Return the chicken and chorizo meatballs to the pan to warm through.

Step 17

Stir in the fresh parsley before serving.

Tips & Variations


No special items needed.

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