Slow-cooked chorizo meatballs

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slow cooked chorizo meatballs

Serves 4


500g beef mince

150g chorizo, chopped into small cubes

60g breadcrumbs

1 tsp dried oregano

1 garlic clove, crushed

1 small onion, very finely chopped

1 small egg, beaten

30g Parmesan, grated, plus extra to serve

Salt and black pepper

1 tbsp olive oil

1 x 400g tin of chopped tomatoes

1 x 350g jar of tomato and basil pasta sauce 

1 tbsp balsamic vinegar

2 tbsp fresh basil leaves, torn 

½ tsp sugar 


To serve: 


300g rigatoni

Black pepper

Fresh basil leaves, torn 

 


  1. In a bowl, combine the beef mince, chorizo, breadcrumbs, oregano, garlic, onion, egg, Parmesan and some salt and pepper. Mix until just combined. Shape the mixture into 2-3cm meatballs.
  2. Heat the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides.
  3. In the bowl of a slow cooker, stir together the tinned tomatoes, tomato sauce, balsamic vinegar, basil, sugar and some salt and pepper. Gently stir in the meatballs.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Meanwhile, bring a large pan of salted water to a boil over a high heat and cook the rigatoni according to package instructions.
  6. Divide the rigatoni amongst four serving bowls. Spoon over the meatballs and sauce and serve topped with extra Parmesan, black pepper and fresh basil.

Per Serving: 872kcals, 31.2g fat (10.7g saturated), 81.1g carbs (12.7g sugars), 64.8g protein, 6.4g fibre, 1.082g sodium.