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Spanish Meatballs with Beef & Chorizo



Ingredients:  450g minced beef,  250g semi cured BBQ Chorizo from the shop, minced or finely chopped,  3 tblsp olive oil,  1 onion, finely chopped,  2 cloves garlic, crushed and chopped,  1 egg,   2 tblsp milk,   50g fresh breadcrumbs,  50g cheddar cheese or similar, grated,  3 tblsps coriander, chopped,  1/2 tsp chilli powder,  2 tsps ground cumin,  1 tsp dried oregano,  salt and pepper to taste.

Method:  Heat the oven to 230/450F/ Gas 8. Grease a baking sheet with 1 tsp of the oil. Heat the remaining oil in a frying pan and cook the onion and garlic on a medium heat for 3-4 minutes until the onion is transparent.
Beat the egg and milk together in a bowl, add the breadcrumbs, cheese, coriander, chilli, cumin and oregano and mix.  Add onion, beef and chorizo, plus salt to taste into the bowl and mix thoroughly - hands are best for this.
Form the mixture into golf-ball size patties and arrange them on the baking sheet.  Rest for 1 hour if possible, before then cooking for 12-15 minutes in the oven until cooked through.

These meatballs are good with a tomato/pasta sauce over your favourite pasta and/or with a salad.  You could freeze them before cooking, to give you an easy meal at a later date.