Chorizo Meatballs with Pumpkin and Charred Corn

Chorizo Meatballs with Pumpkin and Charred Corn

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 9, 2018.



  • 1 red onion
  • 1 pack pumpkin wedges


  • 1 pack chorizo mince
  • 1 pack onion and garlic paste
  • 1 pack meatball spice


  • 1½ cups frozen corn
  • 1 pack cherry tomatoes
  • ½ pack baby spinach

To Serve

  • ½ pack Spanish aioli
  • ½ pack shaved Parmesan cheese


  1. Cook pumpkin Cut onion into 1cm wedges and toss on a lined oven tray with pumpkin, a drizzle of oil and season. Roast on middle oven rack for about 20 minutes, until tender. Switch oven to high grill and grill for 3-5 minutes, until golden. Keep an eye on the pumpkin as it can colour quickly.
  2. Prep and cook meatballs In a medium bowl, combine chorizo mince, onion and garlic paste and meatball spice. Use a tablespoon measure to shape mixture into balls. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-9 minutes, turning regularly, until golden and cooked through.
  3. Cook corn Return same pan to high heat with a small drizzle of oil. Cook corn for 3-4 minutes, turning occasionally, until charred and tender. Cut cherry tomatoes in half and add to pan. Cook for about 1 minute, until warmed through. Toss through spinach and season
  4. Serve pumpkin topped with meatballs, corn, Spanish aioli and Parmesan cheese.

Nutritional Information

Energy 2467 kj
590 kcal
Protein 21.5g
Carbohydrate 22.6g
Fat 45.5g