Bbq Chorizo Meatballs Food

SPICY CHORIZO MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely.
• Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes.
• Arrange on a serving dish and serve immediately garnished with the parsley.

SPANISH CHORIZO BALLS

Steps:

• Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside.
• Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth.
• Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper.
• Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.)

CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW

Steps:

• For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
• For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
• For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
• For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
• Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
• Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
• Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.

SPANISH MEATBALLS WITH CLAMS, CHORIZO & SQUID

Steps:

• Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.
• Add the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.

CHORIZO MEATBALLS

Steps:

• Preheat oven to 425.
• Mix all ingredients in a bowl. The chorizo will not crumble like the ground pork. So you'll want to tear it into smaller chunks so it blends well with the other ingredients.
• Form mixture into 16 to 20 balls. Place in a stoneware or glass baking dish.
• Bake 20-25 minutes.