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£2.90Price per unit
£1.53/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook ½ the chorizo in a dry frying pan set over a medium heat until crsip - about 4-5 minutes. Using a slotted spoon, transfer to kitchen paper and set aside; reserve the chorizo oil and set aside to cool.
Pulse the remaining chorizo in a food processor with the paprika and ½ tbsp olive oil until finely ground. Add the chicken, ricotta, basil and cooled chorizo oil; season, then pulse again until combined but not too smooth. Fry a small pinch of the mixture to check the seasoning.
With wet hands, shape the mixture into 3-4cm balls (you should make 12-16) and set on a parchment-lined tray; cover and chill until needed. Thoroughly wash the food processor in hot soapy water.
For the sauce, cook the pancetta in a large pan set over a medium heat for 4-5 minutes, until just crisp. Add shallot and fry for 5 minutes, until soft and golden. Add the chilli oil, garlic, chilli, basil stalks, paprika, peppers and 100g fresh tomatoes, stirring for a few minutes until fragrant; season.
Stir in the tinned tomatoes; rinse the tin with a little water, adding this to the pan too. Bring to the boil, then reduce the heat; simmer for 35-40 minutes, stirring often, until thick and the tomatoes have broken down. Blend in a food processor, then return to the pan over a low heat. Add the remaining fresh tomatoes and most of the basil leaves; season.
Preheat the oven to 180"C, gas mark 4. Meanwhile, heat the remaining ½ tbsp olive oil in large, ovenproof frying pan set over a medium-high heat. Sear the meatballs, in batches if needed, turning often, for 4-5 minutes. Transfer to the oven and bake until golden and piping hot in the centre - 8-10 minutes. Divide between plates, spoon over the warm sauce, then top with the pea shoots and reserved chorizo and basil. Serve with crust bread, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,869kJ/ 449kcals |
---|---|
Fat | 29.8g |
Saturated Fat | 8.5g |
Carbohydrates | 10.5g |
Sugars | 9.3g |
Fibre | 2.1g |
Protein | 34.6g |
Salt | 1.5g |
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