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
Prep:20 mins
Serves 4
1 tbsp chopped dill1 tbsp chopped parsley8 baguette slices, toasted to serve
STEP 1To 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 2To 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 3Heat 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.
