Muddy Boots Beef and Chorizo Meatballs in a Chunky Tomato Sauce
Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I've been a fan of Muddy Boots foods for some time, and a pack of their gluten-free beef burgers are never too far from the depths of my freezer. The reason is that I don't think their burgers are like many of the other burgers you can buy. The beef is great quality and produced ethically - they focus on British farmers and, with their witty email updates and tweets, well, you kind of feel a bit as if you know them, too.
But it doesn't stop at burgers. As well as some unusual burger flavour combinations (beef, cheese and cranberry, anyone?) Muddy Boots have also launched a meatloaf and now meatballs. They sent me some to try, and, yes, I was hooked.
The meat is of the same good quality - no sinewy bits - and also stays juicy after a quick flash-fry in the pan. I realise it doesn't take much to make meatballs yourself - but these pre-packed ones are perfect for when time is really tight. A gluten-free version would be great, though.
I decided to serve ours - spiked with punchy chorizo as well as Aberdeen Angus beef - with a simple chunky tomato sauce.
Muddy Boots Beef and Chorizo Meatballs with Chunky Tomato Sauce
Serves 4 (based on 3 large meatballs each)
Pack of 12 Muddy Boots Aberdeen Angus Beef and Chorizo Meatballs
1 tsp olive oil, or your chosen fat (coconut oil/duck fat, etc)
For the sauce:
2 garlic cloves, chopped
half teaspoon duck fat
400g tin tomates
pinch of salt and pepper
Melt the oil or fat in a large non-stick frying pan and fry the meatballs for 5-7 minutes, turning them regularly, until golden brown and sealed all over. They will release a little more fat so drain this off if you want to. Lift out the browned meatballs onto a plate while you get on with making the sauce.
To make the sauce, leave a little of the fat in the pan (it'll have that lovely chorizo flavour to it) and add the chopped garlic cloves. Fry for 30 seconds or so, until it becomes fragrant, and then add the tomatoes, breaking them up with your spoon as you stir. Season the sauce with a pinch of salt and pepper. Half-fill the tomato can with water and stir into the sauce. Add the meatballs back in, simmering for another 15 minutes - making sure the meatballs are thoroughly cooked and the juices all run clear.