Beef Albóndigas, Chorizo and Cannellini Bean Stew

Roll into evenly-sized balls, 5 per person. Pop the meatballs onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince. 

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, cut the ciabatta into 1cm slices. Pop the ciabatta slices onto a medium baking tray. Drizzle with olive oil and season with salt and pepper.

Bake on the middle shelf until golden, 8-10 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve. Halve, peel and thinly slice the red onion. Halve the tomatoes.

Using a box grater over a medium bowl, carefully grate the tomato halves until you're only left with the skin. Discard the skin.

Stir in the olive oil and sugar (see pantry for both amounts). Season with salt and pepper and set aside for later. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chorizo and onion to the pan and stir-fry until softened, 4-5 mins.

Once softened, add the paprika and remaining grated garlic. Stir-fry until fragrant, 1 min. Pour in the red wine vinegar and allow it to evaporate, 30 secs.

Next, stir in the cannellini beans, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir through the grated tomato. 

Once the meatballs are cooked through, stir them into the beans and simmer for 2-3 mins more.

Taste and season with salt and pepper if you feel it needs. Add a splash of water if it's a little too thick.