Chicken and chorizo meatballs with spiced tomato sauce

Time to Cook

Serves 3 as a main / 8 starter

60g chorizo
1 teaspoon paprika
1.5 tablespoon ricotta
300g chicken thigh fillets
½ 25g pack of basil

2 shallots, sliced
2 garlic cloves, crushed
½ red chilli, sliced (and deseeded, optional)
½ pack of basil, stalks and leaves separated, stalks chopped
1 teaspoon sweet smoked paprika (or ¼ teaspoon hot smoked, or ½ teaspoon smoked)
2 x 400g cartons chopped tomatoes
½ teaspoon cinnamon

Dice half the chorizo, and cook the dice in a medium-hot oven-proof frying pan until crisp. Remove to drain onto kitchen paper with a slotted spoon, reserve the chorizo oil.

Whizz the other half of the chorizo with the paprika and a tablespoon of the chorizo oil from the frying pan until finely ground. Add the rest of the meatball ingredients, season with black pepper (you won’t need salt as the chorizo is salted)…

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