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CHORIZO MEATBALL PARMIGIANA BAKE

Recipe by
Cook: 60 minutes

CHORIZO MEATBALL PARMIGIANA BAKE

Chorizo meatball parmigiana bake… a quick and easy Friday night dinner with leftovers 😄

  • Meatball mixture:
  • 500 g pork/beef/chicken mince
  • 1 Chorizo sausage, finely chopped
  • 1 spring onion, chopped
  • 1 wheel of Feta, crumbled
  • 1 courgette, grated
  • 1 large egg
  • 125 ml almond flour (or 80 ml plain flour if not low carb)
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon onion powder
  • 1 ½ teaspoon salt
  • ground pepper to taste
  • Parmigiana sauce:
  • 1 can chopped tomato (Italian/Garlic etc)
  • 125 ml grated Parmesan
  • 250 ml grated Cheddar/Mozzarella
  • 1 teaspoon dried basil

Mix all the meatball ingredients and shape into 15 – 18 meatballs.
Place into an oiled or sprayed oven dish (50 x 30 cm).
Pour over the chopped tomato, followed by the Parmesan, cheese and dried basil.
Bake at 200°C for 40 minutes covered, 15 minutes uncovered and 5 minutes under the grill.
Cool slightly and serve.

Note:
Pork mince can be substituted for chicken or beef mince.
Chorizo sausage can be substituted for 125 g chopped bacon.

Recipe and photo:  Ilze Jacobs

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