Jambalaya Chicken and Pork Balls with Spicy Sauce and Prawns » Dish Magazine

Ingredients

• Spicy sauce
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 stick of celery, finely chopped
• ½ green capsicum, finely chopped
• 4 cloves garlic, crushed
• 1 tablespoon chopped thyme
• 1 teaspoon each dried oregano, sweet smoked paprika
• ½ teaspoon celery seeds
• ⅛–¼ teaspoon cayenne pepper
• ¼–½ teaspoon chilli flakes
• 700 grams tomato passata
• 1 bay leaf
• 1–2 teaspoons Worcestershire sauce
• Meatballs
• 4 slices white toast bread, crusts removed
• ¼ cup milk
• 400 grams chicken thighs, roughly chopped
• 500 grams pork mince
• 1 stick celery
• ½ each red and green capsicum
• ½ cup parsley, plus extra
• 2 tablespoons thyme leaves
• 5 cloves garlic, crushed
• 1 teaspoon sweet smoked paprika
• 1 tablespoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 egg
• 1 cup breadcrumbs
• ¼ cup flour
• rice bran or light olive oil spray
• Prawns
• 1 tablespoon olive oil
• 300 grams raw prawns
• ½ teaspoon chilli flakes
• rice, to serve