Hayden Groves Nduja and Fennel Seed Meatballs in a Spicy Chorizo Sauce
Hayden Groves
Chef Consultant
SERVES: 6
DIFFICULTY: Moderate
“Inspired by Michael’s story & his vision for the charity since the very first time we met, it was only natural that I wanted to offer my support to the campaign”.
Ingredients
FOR THE MEATBALLS
2tbsp Olive Oil
150g Spanish Onion finely chopped
75g Red Pepper finely chopped
2 Garlic cloves, crushed
50g Nduja Sausage (more or less depending how spicy you like it)
1tsp Smoked Paprika
1/2 tsp Fennel Seeds
Sea Salt and freshly ground Black Pepper
450g Minced Beef
450g Minced Pork
1tbsp freshly chopped flat Parsley
1tsp of chopped Marjoram
Glug of Olive Oil to seal the meatballs
FOR THE TOMATO SAUCE
2tbsp Olive Oil
1 Onion, finely chopped
100g diced cooking Chorizo Picante
1 Red Pepper, finely diced
1 Green Pepper, finely diced
2 Garlic cloves, finely sliced
1/2tsp Smoked Paprika
2tbsp Sherry vinegar
2 x 400g cans of chopped Tomatoes
Sea Salt and Black Pepper
1tbsp chopped flat leaf Parsley
Method
STEP 1
Heat two tablespoons of olive oil in a heavy pan over a gentle heat, add the onion, diced pepper and garlic, season with salt and pepper. Cover and sweat for 4 minutes or until soft.
Add the smoked paprika, fennel seeds and Nduja sausage and cook for a further 2 minutes until the sausage has melted and the ingredients have combined, then allow to cool in a bowl.
STEP 2
At this stage mix the minced beef and pork, add the herbs and season the mixture with salt and pepper. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into 24 round balls.
Cover the meatballs and refrigerate until required.
* This stage can be made in advance or even the day before so the flavour develops further
STEP 3
Meanwhile, make the sauce. In a frying pan with an ovenproof handle, heat the olive oil and add the onion and chorizo. Cook for 4-5 minutes until soft. Add the peppers, garlic and smoked paprika and continue to cook for 2-3 minutes until softened. Deglaze with sherry vinegar and reduce until almost evaporated.
STEP 4
Add the tomatoes, lower the heat, and simmer for 15 minutes or until the tomatoes are reduced slightly and softened. Taste and season.
STEP 5
Preheat the oven to 140˚C
STEP 6
Heat a frying pan and seal the meatballs in a good glug of olive oil over a high heat – you are looking for a nice golden crust – add them to the tomato sauce and baste, cover with a lid or tinfoil and cook at 140˚C for 30 minutes.
Stir through the fresh parsley and serve topped with grated pecorino and with pasta, wet polenta or some crusty bread to mop up that delicious sauce.