Chorizo Meatball, Ricotta & Balsamic Shallot Lasagne

Chorizo Meatballs
  • 1kg of beef mince (can substitute for pork, veal or try kangaroo)
  • 2 tbsp. cumin seed
  • 1 tbsp. coriander seed
  • 10 whole cloves
  • 4 bay leaves
  • 1/2 tsp. ground cinnamon
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 2 tbsp. garlic powder
  • 2 tsp. sea salt
  • 10 whole peppercorns
  • 2 tbsp smoked paprika mixed with 1 tsp cayenne powder
  • 6 tbsp. apple cider vinegar

Combine all ingredients and mix thoroughly. You can use it straight away or leave for 4 hours for flavours to develop. Roll mince into small balls and put to the side.

Balsamic shallots
  • 150g shallots
  • 100ml balsamic vinegar
  • 2 tsp olive oil
  • salt and pepper

preheat oven to 150’c. Combine all ingredients in a baking tray and roast for 30mins or until softened. Allow to cool and peel skins off.

Lasagne (adapted from Donna Hay)
  • 1kg beef chorizo meatballs
  • 2 tbsp extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 3/4 cup oregano leaves
  • 1 tbsp picked thyme
  • 2 x 400g cans cherry tomatoes
  • 400g tomato passata
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • sea salt and cracked black pepper
  • 800g ricotta
  • 80g grated parmesan (you can exchange with manchego or pecorino)
  • 8 fresh lasagne sheets
  • 100g grated mozzarella

Increase oven temperature to 180’c. Fry meatballs over a medium heat in olive oil in batches and put to the side. Keep oil as its full of the amazing chorizo flavour. Fry garlic and oregano over a low heat without colouring. Add tomato paste and fry for 1 minute. Add tomato passata, cherry tomatoes, brown sugar, salt and pepper, gently stir to combine. Add meatballs and cook for 10-15 minutes until slightly thickened.

To make the lasagne mix ricotta, parmesan, salt and pepper till combined. Ladle enough sauce to cover the bottom of your lasagne dish, avoid the meatballs and cherry tomatoes, to keep the pasta from sticking. Cut lasagne sheets to fit and cover the base of the dish. Add a layer of meatballs, then a layer of lasagne sheets. Spread the ricotta mix evenly then another layer pasta. Press down to fill in gaps and make sure the lasagne will hold shape. Add another layer of meatballs topped with lasagne sheets and finish with a final layer of meatballs. Top with balsamic shallots and mozzarella cheese. Bake for 25-30 minutes or until golden brown and cooked through. Mix thyme with olive sprinkle over the top and bake for another 5-10 minutes. Allow to cool for 5 mins before serving. Serves 12


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