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Chorizo meatballs with paw-paw salsa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 medium tomatoes, halved
3 T olive oil
1 t sugar
Sea salt and freshly ground black pepper
1 chorizo sausage
200 g pork mince
100 g breadcrumbs
1 free-range egg, beaten

For the paw-paw salsa, mix:

1/2 paw-paw, cubed
1 red onion, chopped
2 chillies, seeded and chopped
2 limes, juiced
1 T red wine vinegar
2 t coriander, chopped
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Arrange the tomatoes on a baking tray, drizzle with 1 T olive oil, sprinkle with the sugar, salt and pepper and roast for 15 to 20 minutes, or until soft.

Remove the sausage meat from the sausage casing, add the pork mince, breadcrumbs and egg and combine well. Roll into meatballs and chill for 5 minutes. Heat the remaining olive oil in a large pan and fry the meatballs until browned.

Finish in the oven for 5 minutes, or until cooked through.

Serve with the paw-paw salsa.