Pancetta, date & chorizo meatballs
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- Preparation and cooking time
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- Serves 4
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
| Nutrient | Unit |
|---|---|
| kcal | 700 |
| fat | 33g |
| saturates | 12g |
| carbs | 64g |
| sugars | 21g |
| fibre | 7g |
| protein | 34g |
| salt | 4.1g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, September 2017
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