The Sauce

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1 chorizo, cut in half then sliced 1.5cm thick

6 truss tomato, core removed, cut into quarters

1 red jalapeño, cut into 5cm x 2cm chunks

4 whole garlic cloves, skins removed

½ onion, skin removed and cut in half

1 tbsp smoked paprika

4 tbsp extra virgin olive oil

1 tsp cooking salt

½ tsp black pepper

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The Meatballs

1 c. panko breadcrumbs

1 onion, peeled

½ Lb. beef mince

½ Lb. pork mince

1 egg

1 tsp smoked paprika

½ tsp cooking salt

½ tsp black pepper

⅓ cup roughly chopped parsley, optional

2 tbsp extra virgin olive oil

⅓ cup parsley leaves, optional, to serve

Crusty bread or mashed potatoes to serve

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1. To make the roasted chorizo tomato sauce, preheat the oven to 400F fan-forced (425F conventional). Toss all the sauce ingredients together in a large bowl then spread them out on a large baking tray. Roast for 25 minutes, mixing at the 15-minute and 20-minute mark, so they cook evenly. Place all ingredients in a food processor and blitz for 1 minute on high speed. There will be small chorizo lumps remaining – the texture is great! Set aside.

2. To make the meatballs, place the panko crumbs in a bowl and grate the onion straight over using a standard box grater. Toss so the onion juice soaks the crumbs. Add the remaining meatball ingredients and mix until they are all combined. Roll the mixture into 24 meatballs, about 2 tablespoons each.

3. To cook the meatballs, heat the oil in a large (30cm) non-stick frying pan over medium-high heat. Fry the meatballs for about 4 minutes, using dessert spoons to rotate them so they brown all over but are still pink inside. Pour the sauce over, then simmer for 10 minutes on medium heat.

4. Serve over mash or with crusty bread for dunking, garnished with parsley leaves if desired.