Pancetta, date & chorizo meatballs
Contains pork – recipe is for non-Muslims only
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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Prep:20 mins
Cook:1 hrs 15 mins
- Serves 4
- More effort
Nutrition per serving
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kcal 700
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fat 33g
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saturates 12g
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carbs 64g
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sugars 21g
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fibre 7g
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protein 34g
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salt 4.1g
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
Method
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.
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.
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.
