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
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
1 courgette, cut into ribbons with a vegetable peeler
1 tbsp of chopped parsley
2 tbsp olive oil
Step 1Blitz the mushrooms in a food processor until finely chopped and mix thoroughly with the minced beef and chorizo.
Step 2Add the egg, breadcrumbs, a pinch of salt and the paprika and mix until combined then divide the mixture into 24 meatballs.
Step 3Heat 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 4Add 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 5Add 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 6Meanwhile, toast the almonds in a pan until golden and set aside.
Step 7Mix the breadcrumbs, garlic and parsley together and toast in the pan until golden.
Step 8Divide the courgette ribbons between four bowls and top with the meatballs and tomato sauce. Sprinkle over the almonds and breadcrumbs and serve immediately