Method
- Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.
- In a lidded casserole, heat olive oil, add the onion, celery and peppers.
- Cook for 5 mins, stirring occassionally, until the veg has softened, stir in the garlic, chorizo, oregano and paprika.
- Add the tomatoes and tomato purée, sugar, lemon juice and worcester sauce then season with salt and pepper.
- Carefully add meatballs to the sauce along with the butter beans.
- Cover, cook in oven at 140C for about 30 mins until the meatballs are cooked through and tender.
- Uncover, and check seasoning, then cook for a further 10 mins, uncovered.
Ingredients
- about 4 meatballs per person (beef or pork or both)
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 garlic clove, crushed
- 1 tablesp sweet smoked paprika
- 400g can chopped tomatoes
- 400g can butter beans, drained
- 1 teasp sugar
- 2 teasp Oregano
- 1 tbsp tomato purée
- stick of celery, chopped finely
- tablespoon or 2 or chorizo, skin removed and chopped
- 120ml beef stock
- splash worcester sauce
- splash lemon juice
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