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A white baking dish with meatballs on a cutting board.

Mediterranean Beef and Chorizo Meatballs

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Servings 4

Ingredients
  

  • 1 medium red bell pepper deseeded and cut into ½ inch (1cm) strips
  • 1 medium orange bell pepper deseeded and cut into ½ inch (1cm) strips
  • ½ tsp sea salt
  • 2 tsp olive oil
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 2 oz passata/strained tomatoes
  • 1 tsp dried marjoram or oregano
  • 1 tbsp tomato purée/paste
  • 1 tsp garlic salt
  • ½ tsp honey
  • 100 g (3 ½ oz) chorizo
  • 400 g (14 oz) minced/ground beef

Instructions
 

  • Preheat the oven to 200 ̊C (400 ̊F) Gas 6.
  • Put the bell peppers on a sheet pan with high sides, sprinkle over the salt and drizzle over the olive oil. Bake in the preheated oven for 15 minutes.
  • Meanwhile, put the onion, garlic, passata/strained tomatoes, marjoram/oregano, tomato purée/paste, garlic salt and honey in a bowl and stir together to make a sauce.
  • To make the meatballs, finely chop the chorizo or use a food processor to grind it to a paste and mix it together with the minced/ground beef. Roll the minced meat mix into 12 evenly-sized meatballs.
  • After 15 minutes of cooking the (bell) peppers, add the sauce and the meatballs to the sheet pan. Cover with foil and bake for a further 25–30 minutes until the meatballs are just cooked and still moist. Serve.