Ingredients:

Meatballs:

• Veal mince
• Chorizo, diced
• Grated cheddar (or cheese of your choice)
• Egg (as binding agent)
• Chopped onion (if you have time)

Sauce / vegetable ragu:

Almost anything goes… I went for:

• Sugardrop cherry tomatoes
• Courgette
• Garlic
• Onion

Method:

1. Marinate the minced meat with paprika, cayenne pepper, Lea & Perrins Worcestershire sauce, chopped herb (if you fancy or have some in the fridge) for an hour or so.
2. Mix in an egg to bind the meat before shaping them into meatballs.
3. Stir fry the garlic and onion to start, then throw in the courgette and lastly, cherry tomatoes.
4. Season with paprika, a little bit of chicken stock if you fancy, or just salt / soy sauce will do.
5. **Cheat ingredient – a dollop of tomato / sweet chilli sauce 🙂
6. Add the meatballs into the middle of the pan, simmer until meatball is cooked.

Serve with cous cous / pasta or my choice of the evening – mash potato 🙂

Simple after work supper. Enjoy!