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Pancetta, date & chorizo meatballs New-recipe-icon

Contains pork – recipe is for non-Muslims only

Stuff medjool dates with chorizo and wrap in pancetta for a new take on meatballs, with a simple tomato sauce. A great tapas-style dish for entertaining

  • Prep: 20 mins
    Cook: 1 hrs 15 mins
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 700
  • Carbohydrates 64
  • Saturated Fat 12
  • Sugar 21
  • Protein 34
  • Fat 33
  • Fibre 7
  • Salt 4.1

Nutrition per serving

  • Calories 700
  • Carbohydrates 64
  • Saturated Fat 12
  • Sugar 21
  • Protein 34
  • Fat 33
  • Fibre 7
  • Salt 4.1

Ingredients

  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 8 baguette slices, toasted to serve
  • 8 medjool dates, pitted and cut in half
  • 250g cooking chorizo, skin removed
  • 16 slices pancetta or thin streaky bacon
  • 1 onion, sliced
  • olive oil, for frying
  • 2 garlic cloves, sliced
  • 2 x 400g cans peeled tomatoes

Method

  1. To make the date meatballs, stuff each date half with 30g of chorizo – they should look really full. Wrap each date with a slice of pancetta, then divide the meatballs between four individual baking dishes.

  2. To make the tomato sauce, fry the onion in a little oil until soft. Add the garlic and fry for 2 mins until fragrant. Add the tomatoes and cook for 45 mins over a low heat until the sauce is thick. Season well, then using a stick blender, blend until smooth.

  3. Heat oven to 200C/180C fan/gas 6. Bake the dates for 10-15 mins or until cooked through and crisp. Tip the sauce into the baking dishes and bake for a further 3-5 mins to warm through. Scatter each baking dish with herbs, and serve with toasted baguette.

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