TAPAS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Pancetta, date & chorizo meatballs

Preparation and cooking time

• Prep:20 mins
• Cook:1 hr and 15 mins
• More effort
• Serves 4

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

Ingredients

• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 8 baguette slices, toasted to serve

For the date meatballs

• 8 medjool dates , pitted and cut in half
• 250g cooking chorizo , skin removed
• 16 slices pancetta or thin streaky bacon
• For the tomato sauce
• 1 onion , sliced
• olive oil , for frying
• 2 garlic cloves , sliced
• 2 x 400g cans peeled tomatoes

Method

STEP 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.

STEP 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.

STEP 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.

And as always have a chilled day from the Viking