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Spanish Chicken Meatballs

Recipe

This classic curry is a sure family favourite any day of the week.

Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins

Spanish | Main |  Cardiff Mum

Ingredients  

  • 500g Chicken Mince
  • 60g Chorizo Slices, Finely Chopped
  • 2 Tins Chopped Tomatoes
  • 1 Red Onion, Finely Chopped
  • 30g Fresh Basil, Finely Chopped
  • 2 Tsps Garlic Puree
  • 1 Tbsp Grated Grana Padano
  • 1 Egg, Whisked
  • 1 Red Pepper, Finely Chopped
  • 125g Fresh Mozzarella
  • 250g Long Grain Rice
  • 1 Tsp Smoked Paprika
  • 1 Tsp Oregano
  • Half A Tsp Chilli Flakes

Method

  1. Turn the grill on your oven on and preheat it to 200 degrees.
  2. Wash your rice and add it to salted water and cook for 15 minutes.
  3. Finely chop the chorizo slices and add them to a mixing bowl. Add the chicken mince, one egg, a small handful of finely chopped basil, 1 tablespoon grana padano, 1 teaspoon garlic puree with plenty of salt and pepper. Using your hands, mix everything together well.
  4. Finely chop your red onion and red pepper and fry in a frying pan with some oil. Remove them when soft and set aside. Add in your meatballs and fry for 10 minutes on all sides. Use a lid to ensure meatballs cook through.
  5. When cooked, add your tins of chopped tomatoes to the pan, a teaspoon of garlic puree, teaspoon of oregano, smoked paprika and chilli flakes and the onion and pepper you cooked earlier. Mix everything together. Sprinkle a little grana padano into the sauce and top with slices of fresh mozzarella.
  6. Place the pan under grill for 5 minutes then remove them, top with chopped fresh basil and spoon the meatballs over rice.
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