Chicken and chorizo meatballs with tomato pepper sauce

Name: Chicken and chorizo meatballs with tomato pepper sauce
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4
Ingredients: 60 g Waitrose Cooks' Ingredients Iberico de Bellota diced chorizo; 1 tsp sweet smoked paprika; 1 tbsp olive oil; 500 g chicken thigh fillets, cut into chunks; 1 tbsp ricotta; 25 g pack basil; 1 handful pea shoots, to serve

The smokiness of this chorizo and chicken combination is perfect. As well as shaping it into meatballs, you could also use the mixture to fill pasta or make burgers.

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Serves4
CourseStarter
Prepare35 mins
Cook1 hr
Total time1 hr 35 mins

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60g Waitrose Cooks' Ingredients Iberico de Bellota diced chorizo
1 tsp sweet smoked paprika
1 tbsp olive oil
500g chicken thigh fillets, cut into chunks
1 tbsp ricotta
½ x 25g pack basil
1 handful pea shoots, to serve

For the tomato pepper sauce:

77g Waitrose Cooks' Ingredients smoked Italian diced pancetta
2 echalion shallots, diced
2 tsp chilli infused olive oil
2 garlic cloves, crushed
1 red chilli, sliced (deseeded, if liked)
½ x 25g pack basil, stalks and leaves separated
1 tsp sweet smoked paprika
75g roasted red peppers from a jar, drained and roughly chopped (or 2-3 grilled peppers)
200g cherry vine tomatoes, halved
230g can plum tomatoes

Cook ½ the chorizo in a dry frying pan set over a medium heat until crsip - about 4-5 minutes. Using a slotted spoon, transfer to kitchen paper and set aside; reserve the chorizo oil and set aside to cool.
Pulse the remaining chorizo in a food processor with the paprika and ½ tbsp olive oil until finely ground. Add the chicken, ricotta, basil and cooled chorizo oil; season, then pulse again until combined but not too smooth. Fry a small pinch of the mixture to check the seasoning.
With wet hands, shape the mixture into 3-4cm balls (you should make 12-16) and set on a parchment-lined tray; cover and chill until needed. Thoroughly wash the food processor in hot soapy water.
For the sauce, cook the pancetta in a large pan set over a medium heat for 4-5 minutes, until just crisp. Add shallot and fry for 5 minutes, until soft and golden. Add the chilli oil, garlic, chilli, basil stalks, paprika, peppers and 100g fresh tomatoes, stirring for a few minutes until fragrant; season.
Stir in the tinned tomatoes; rinse the tin with a little water, adding this to the pan too. Bring to the boil, then reduce the heat; simmer for 35-40 minutes, stirring often, until thick and the tomatoes have broken down. Blend in a food processor, then return to the pan over a low heat. Add the remaining fresh tomatoes and most of the basil leaves; season.
Preheat the oven to 180"C, gas mark 4. Meanwhile, heat the remaining ½ tbsp olive oil in large, ovenproof frying pan set over a medium-high heat. Sear the meatballs, in batches if needed, turning often, for 4-5 minutes. Transfer to the oven and bake until golden and piping hot in the centre - 8-10 minutes. Divide between plates, spoon over the warm sauce, then top with the pea shoots and reserved chorizo and basil. Serve with crust bread, if liked.

Typical values per serving when made using specific products in recipe