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List of ingredients for Chorizo meatballs in tomato sauce with bubble and squeak and asparagus


* 2 tablespoons Olive oil
* Sea salt and Freshly ground black pepper
* 1 500g packet of Passata - a can of chopped Tomatoes would work
* 2 white Onions, peeled and chopped
* 4 Cloves of garlic, peeled and chopped
* A handful of freshly chopped Herbs or half a teaspoon of Dried mixed herbs
* 18 meatballs Meatballs made from sausages - ours 18 meatballs were made from 3 chorizo sausages - they happened to have been fried and refrozen, but could have been from raw sausages.
* 2 portions of Bubble and squeak made from 3 large Potatoes and a quarter of a white Cabbage
* 4 Asparagus spears

===Method===
* Make up the Bubble and squeak from cooked Potatoes and white Cabbage and shape into circles with an Egg ring or by Hand. I also added a tablespoon of mustard seeds and a little onion as well.
* Place on a greased Baking tray or Silicone baking mat and Bake for 35 minutes - a dribble of Olive oil on the top helps to Brown the top.
* Add 2 tablespoons of Olive oil to a Frying pan together with a good pinch of Black pepper
* Saute the Onions for 4 minutes then add the chopped Garlic and cook for a further 3 minutes, add the Passata, Mixed herbs and optionally, a splash of Red wine.
* If the meatballs are made from raw sausages, add them now, if they are already cooked, pop them in the sauce for the last ten minutes.
* Simmer for 30 minutes on a low heat, stirring now and then. This will reduce the Sauce a little
* Steam the Asparagus for 5 minutes and serve

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chorizo_meatballs_in_tomato_sauce_with_bubble_and_squeak_and_asparagus

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