frikkadels with spicy paprika-tomato sauce

for the frikkadels, mix together 750g beef mince, 2 eggs, ½ cup breadcrumbs, ½ cup chopped chives, 1 finely chopped red onion, salt and freshly ground black pepper. form into bite-sized meatballs and gently fry until browned. set aside.

for the sauce, heat a glug of olive oil and fry 4 fresh tomatoes cut into chunks, 1 finely chopped red onion, and 4 cloves of garlic over a medium heat until softened and fragrant.

add 2 tablespoons of smoked paprika, 1 tin (450g) of chopped tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of worcester sauce, 1 crushed dried chilli and 1 tablespoon of sugar. simmer for about 10 minutes until thickened, add the meatballs and simmer for a further 20 minutes.

serve with either a pasta of your choice, or with crusty bread, and top with a generous scoop of guacamole.

to make guacamole, mash 1 ripe avocado with a finely chopped fresh chili, freshly chopped coriander, a squeeze of lemon juice, and salt and pepper to taste.