Method
Start by making the fresh chorizo meatballs. Using a stand mixer with a paddle attachment on low/medium speed, mix together all ingredients for approximately five minutes to allow for the proteins of the pork to stretch. Alternatively it can be kneaded by handed for about 10 minutes to achieve similar results.
Let marinade for minimum 30 minutes, then portion into eight meatballs.
Next, make the braised red pepper sauce. In a pan on medium low heat, combine onions, garlic in olive oil until pale and translucent.
Add piquillo red peppers, paprika, salt and pepper to the pan. Gently stir together to deepen paprika flavour until fragrant, approximately four minutes, then add crushed tomatoes.