Beef & Chorizo Meatballs in Mediterranean Sauce with Peppers excerpted from Sheet Pan Dinners: Over 150 all-in-one dishes, including meat, fish, vegetarian and vegan recipes by Liz Franklin, Jenny Tschiesche. Photography by Steve Painter.
More and more of us want to cook delicious and healthy dishes from scratch that can cater to the dietary requirements of our friends and families. But this is hard when you’re short on time to cook and plan elaborate meals.
This book takes all the stress out of the situation with a comprehensive collection of one-pan recipes. Recipes range from global to speedy to sweet. Meat eaters can indulge in Smoky Lamb Ribs with Slow-Roasted Carrots or Cornflake Chicken Nuggets with Sweet Potato Fries, whilst veggies and vegans can enjoy Baked Butternut Squash with Saffron and Rosemary Risotto, or Tex-Mex Veggie Tacos with Tomato Salsa and Chipotle Mayo. Plus, everyone can tuck into desserts such as White Chocolate, Almond and Raspberry Ripple Brownies.
These recipes will provide easy meals with even easier clean-up, giving you and your crowd maximum flavour with minimum effort.
Sheet Pan Dinners: Over 150 all-in-one dishes, including meat, fish, vegetarian and vegan recipes is available at Amazon.com, Amazon.co.uk and Indigo.ca.
Beef & Chorizo Meatballs in Mediterranean Sauce with Peppers
Moist Spanish meatballs made from beef and chorizo combine with sweet peppers to create a scrumptious all-in-one meal.
1 medium red (bell) pepper, deseeded and cut into 1-cm/½-in. strips
1 medium orange (bell) pepper, deseeded and cut into 1-cm/½-in. strips
½ teaspoon sea salt
2 teaspoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped 500 g/1 lb. 2 oz. passata/strained tomatoes
1 teaspoon dried marjoram or oregano
1 tablespoon tomato purée/paste 1 teaspoon garlic salt
½ teaspoon honey
100 g/3½ oz. chorizo
400 g/14 oz. minced/ ground beef
SERVES 4
Preheat the oven to 200 ̊C (400 ̊F) Gas 6.
Put the (bell) peppers on a sheet pan with high sides, sprinkle over the salt and drizzle over the olive oil. Bake in the preheated oven for 15 minutes.
Meanwhile, put the onion, garlic, passata/strained tomatoes, marjoram/oregano, tomato purée/paste, garlic salt and honey in a bowl and stir together
to make a sauce.
To make the meatballs, finely chop the chorizo or use a food processor to grind it to a paste and mix it together with the minced/ground beef. Roll the minced meat mix into 12 evenly-sized meatballs.
After 15 minutes of cooking the (bell) peppers, add the sauce and the meatballs to the sheet pan. Cover with foil and bake for a further 25–30 minutes until the meatballs are just cooked and still moist. Serve.
Recipe reprinted with permission from Ryland Peters & Small.