Ingredients

Method

• 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

Ingredients

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.