Monday, February 17, 2014
Pork & Chorizo Meatballs
Meatballs are always such an easy option for dinner. We usually have an assortment of ground meat, pork, beef, or chicken in our freezer. You just choose which cuisine you feel like, Asian, in this case Mexican, or you could go traditional Italian. These were so easy to add a few additions to the ground pork, mix, form into meatballs, and bake for 20 minutes. While they were baking, I was able to make some Mexican rice and a roasted corn salad. This dinner was quick, easy, and delicious. It fits the criteria for a weeknight meal.
Do not let the chorizo scare you away, it is an ingredient not everyone is familiar with, but it is excellent. It adds great instant flavor to the otherwise bland pork. We have used chorizo in my favorite hash for breakfast, but never in meatballs. It was a success. The chipotle chiles in adobo sauce add a great spice. These meatballs were perfectly seasoned. Ethan and I both agreed that they would be perfect at a party with toothpicks stuck in each one. Easy to eat, filling, and delicious, the perfect appetizer.
Source: Sarah DiGregorio, Parade Magazine
1 lb. of Ground Pork
1/2 lb. Chorizo, fresh (raw), castings removed
1 1/4 cup of Smoked Gouda Cheese, shredded
1 beaten Egg, large
1/2 cup of Bread Crumbs, plain
1 minced Chipotle Chile + 1 tablespoon of Adobo Sauce from a can of chipotle chiles in adobo sauce
1/2 teaspoon of Kosher Salt
First, preheat your oven to 425 degrees and spray a 9 inch x13 inch pan with nonstick cooking spray.
Now, combine all of the ingredients into a large bowl. Using your hands, gently combine all of the ingredients together. Form the meatballs into golf ball size balls and place into the pan.
Bake for 20-25 minutes.
The Barbee Housewife