Healthy Mushroom, Beef & Chorizo Meatballs

This healthy Chorizo delight – made up of juicy meatballs and ribbons of fresh and crunchy courgette – makes for a deliciously seasoned but low calorie meal. Just be sure to have plenty of fresh parsley and good quality olive oil to hand to serve.

Serves

4

Total Time

35 Minutes

Ingredients

For the meatballs:
300g of chestnut mushrooms, roughly chopped
400g of beef mince
100g of cooking chorizo, cubed
250g of breadcrumbs
1 egg, beaten
1 tsp of smoked paprika
For the tomato sauce
100ml of red wine
1 tin of plum tomatoes
½ onion, whole
1 tbsp of butter
50g of flaked almonds
1 clove of garlic, finely chopped
To serve
1 courgette, cut into ribbons with a vegetable peeler
1 tbsp of chopped parsley
2 tbsp olive oil
Salt

Method

Step 1

Blitz the mushrooms in a food processor until finely chopped and mix thoroughly with the minced beef and chorizo.

Step 2

Add the egg, breadcrumbs, a pinch of salt and the paprika and mix until combined then divide the mixture into 24 meatballs.

Step 3

Heat the olive oil in a sauté pan and cook the meatballs in batches until browned all over. Put the cooked meatballs on a plate while you finish the rest.

Step 4

Add the red wine to the juices in the pan and bring to the boil, adding any juices that have collected on the meatball plate.

Step 5

Add the tomatoes, crushing them as they go in and stir well. Add the onion and butter and stir for a minutes, melting the butter into the sauce then gently adding the meatballs. Simmer for 10 minutes.

Step 6

Meanwhile, toast the almonds in a pan until golden and set aside.

Step 7

Mix the breadcrumbs, garlic and parsley together and toast in the pan until golden.

Step 8

Divide the courgette ribbons between four bowls and top with the meatballs and tomato sauce. Sprinkle over the almonds and breadcrumbs and serve immediately
Recipe Courtesy Of Just Add Mushrooms

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