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:

  1. Finely chop 1 onion and mix with the pork and beef.
  2. Add the breadcrumbs, oregano, cumin, mustard, salt, and pepper to the pork and beef mixture and mix well.
  3. Add in the egg, and mix thoroughly.
  4. Roll the mixture into small balls. Heat the oil in a frying pan and add the meatballs.
  5. Fry for approx 5 minutes, until they are browned, turning the meat balls occasionally.

To Make the Sauce:

  1. Remove the seeds from the chilli and finely chop.
  2. Dice the onion and the garlic clove.
  3. 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.
  4. Then add the garlic and cook for another minute. Add the white wine and simmer for 2 minutes.
  5. Finally add the stock, tomatoes, tomato puree, salt and pepper.
  6. Bring to the boil and allow to simmer for 5 minutes. Taste for seasoning, adding a little sugar if required.
  7. Add the meatballs to the sauce and leave to simmer for 10 minutes in order to heat through and fully cook.
  8. 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.