For a healthier option, replace the pork and beef with minced turkey.


  • for the meatballs:
  • 1 onion
  • 1 garlic clove
  • 225 g minced pork
  • 225 g lean minced beef
  • 50 g fresh breadcrumbs
  • 1 tsp dried oregano
  • 1.5 tsp dijon mustard
  • 0.5 tsp cumin powder
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 1 egg, beaten
  • for the sauce:
  • 1 onion
  • 1 garlic clove
  • 1 red chilli
  • 50 g diced chorizo
  • 75 ml red wine
  • 175 ml chicken stock
  • 500 g tinned chopped tomatoes, in juice
  • 2 tblsp tomato puree
  • salt, pepper and sugar to taste
  • olive oil for frying
  • boiled rice and sprigs of oregano to serve


  • To Make the Meatballs:
  • Finely chop 1 onion and mix with the pork and beef.
  • Add the breadcrumbs, oregano, cumin, mustard, salt, and pepper to the pork and beef mixture and mix well.
  • Add in the egg, and mix thoroughly.
  • Roll the mixture into small balls. Heat the oil in a frying pan and add the meatballs.
  • Fry for approx 5 minutes, until they are browned, turning the meat balls occasionally.
  • To Make the Sauce:
  • Remove the seeds from the chilli and finely chop.
  • Dice the onion and the garlic clove.
  • In a large pan put the oil, chorizo, chilli and onion and cook on a low heat for 7 minutes approximately, until the onion is softened.
  • Then add the garlic and cook for another minute. Add the white wine and simmer for 2 minutes.
  • Finally add the stock, tomatoes, tomato puree, salt and pepper.
  • Bring to the boil and allow to simmer for 5 minutes. Taste for seasoning, adding a little sugar if required.
  • Add the meatballs to the sauce and leave to simmer for 10 minutes in order to heat through and fully cook.
  • Serve with rice and garnish with oregano.


Catherine's tip: For a healthier option, replace the pork and beef with minced turkey. Double or triple the recipe - it freezes really well and is superb for a midweek family supper.

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