To make the meatballs, put the pine nuts, beef, pork, breadcrumbs, garlic, eggs, parsley and cinnamon in a bowl and season with salt and pepper. Combine the ingredients, using wet hands, making sure the pine nuts and parsley are evenly distributed. Divide the mixture into 2 equal portions, then roll each half into 10 balls. Transfer the meatballs to a floured plate.
Heat the oil in a frying pan over a high heat. Reduce the heat to medium, add the meatballs and fry for 3–5 minutes, until browned all over, working in batches and adding extra oil, if necessary. Transfer the meatballs to the slow cooker.
To make the sauce, pour off any excess fat from the pan, leaving about 1 tablespoon. Add the onion and fry, stirring, for 2 minutes. Add the garlic and chorizo and fry for a further 1–3 minutes until the onion is softened. Add the tomato sauce and bring to the boil, scraping the bottom of the pan, then pour the mixture into the cooker.
Cover the cooker and cook on LOW for 4 hours. Test the meatballs are cooked through by cutting one in half. Return the meatball to the cooker and add the peas. Switch the cooker to HIGH, re-cover and cook for 15 minutes until the peas are tender. Add a little more salt and pepper, if you like. Serve the meatballs and sauce spooned over rice.
© 2012 All rights reserved. Published by Watkins.