Chorizo meatballs in tomato sauce with bubble and squeak and asparagus

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Recipe review


4.6/5 Nice picture, though I say so myself 😁 Jerry, aka Chef)

Chorizo meatballs in tomato sauce with bubble and squeak and asparagus
Chorizo meatballs in tomato sauce with bubble and squeak and asparagus
Servings:Serves 2
Calories per serving:3030
Ready in:1 hour
Prep. time:25 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:10th April 2017

This was a fantastic meal and so economical - 6 sausages made meatballs for four people!

We also had the luxury of catching our home grown asparagus tips before they went to seed.

This is a great recipe to use as an inspiration for an idea of your own.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]


  1. 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.
  2. 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.
  3. Add 2 tablespoons of olive oil to a frying pan together with a good pinch of black pepper
  4. 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.
  5. 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.
  6. Simmer for 30 minutes on a low heat, stirring now and then. This will reduce the sauce a little
  7. Steam the asparagus for 5 minutes and serve


Our Tomato sauce for pizza would also make a great sauce for this recipe.

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