Mushroom, Beef & Chorizo Meatballs

Ingredients

For the meatballs

• 300g chestnut mushrooms, roughly chopped
• 400g beef mince
• 100g cooking chorizo, cubed
• 250g breadcrumbs
• 1 egg, beaten
• 1 tsp smoked paprika

For the tomato sauce

• 100ml red wine
• 1 tin of plum tomatoes
• ½ onion, whole
• 1 tbsp butter
• 50g flaked almonds
• 1 clove of garlic, finely chopped

To serve

• 1 courgette, cut into ribbons with a vegetable peeler
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• Salt

Method

1. Blitz the mushrooms in a food processor until finely chopped and mix thoroughly with the minced beef and chorizo
2. Add the egg, breadcrumbs, a pinch of salt and the paprika and mix until combined then divide the mixture into 24 meatballs
3. Heat the olive oil in a sautée pan and cook the meatballs in batches until browned all over. Put the cooked meatballs on a plate while you finish the rest
4. Add the red wine to the juices in the pan and bring to the boil, adding any juices that have collected on the meatball plate
5. Add the tomatoes, crushing them as they go in and stir well. Add the onion and butter and stir for a minutes, melting the butter into the sauce then gently adding the meatballs. Simmer for 10 minutes
6. Meanwhile, toast the almonds in a pan until golden and set aside
7. Mix the breadcrumbs, garlic and parsley together and toast in the pan until golden
8. Divide the courgette ribbons between four bowls and top with the meatballs and tomato sauce. Sprinkle over the almonds and breadcrumbs and serve immediately