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Pancetta, date & chorizo meatballs

A dish serving pancetta, date & chorizo meatballs

Pancetta, date & chorizo meatballs

Name: Pancetta, date & chorizo meatballs
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 1 tbsp chopped dill; 1 tbsp chopped parsley; 8 baguette slices, toasted to serve; 8 medjool dates pitted and cut in half; 250g cooking chorizo skin removed; 16 slices pancetta or thin streaky bacon; 1 onion sliced; olive oil for frying; 2 garlic cloves sliced; 2 x 400g cans peeled tomatoes

Kyle Boyce from London Grind

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Serves 4

More effort

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.4 ratingsRate

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Stuff medjool dates with chorizo and wrap in pancetta for a new take on meatballs, with a simple tomato sauce. A great tapas-style dish for entertaining

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp chopped dill
1 tbsp chopped parsley
8 baguette

slices, toasted to serve

For the date meatballs

8 medjool dates

pitted and cut in half
250g cooking chorizo

skin removed
16 slices pancetta

or thin streaky bacon

For the tomato sauce

1 onion

sliced
olive oil

for frying
2 garlic cloves

sliced
2 x 400g cans peeled tomatoes

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Nutrition: Per serving

kcal700
fat33g
saturates12g
carbs64g
sugars21g
fibre7g
protein34g
salt4.1g

Method

step 1

To make the date meatballs, stuff each date half with 30g of chorizo – they should look really full. Wrap each date with a slice of pancetta, then divide the meatballs between four individual baking dishes.
step 2

To make the tomato sauce, fry the onion in a little oil until soft. Add the garlic and fry for 2 mins until fragrant. Add the tomatoes and cook for 45 mins over a low heat until the sauce is thick. Season well, then using a stick blender, blend until smooth.
step 3

Heat oven to 200C/180C fan/gas 6. Bake the dates for 10-15 mins or until cooked through and crisp. Tip the sauce into the baking dishes and bake for a further 3-5 mins to warm through. Scatter each baking dish with herbs, and serve with toasted baguette.

Recipe from Good Food magazine, September 2017

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A star rating of 5 out of 5.4 ratings

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