Chorizo meatballs with paw-paw salsa

Chorizo meatballs with paw-paw salsa

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 20 minutes
  • Groote Post Merlot 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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