Spicy Chorizo Meatballs
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These meatballs are made with a Mexican chorizo sausage blend (not to be confused with the Spanish dry-cured sausage!). Luckily, you don't have to search through supermarkets for delicious and flavorful chorizo. Guy Fieri has crafted a perfectly proportioned spice blend to give ground pork that special flavor. It includes garlic, salt, black pepper, cumin, onion powder, cayenne pepper, and the specialty of chorizo—smoked paprika, which imparts a unique aroma and a delicious red hue. Bake these chorizo meatballs in the oven and serve with side dishes, like pasta, or simply as a beer snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced pork
- 2 tbsp. l. smoked paprika
- 1 tbsp granulated garlic
- 1 tbsp coarse salt
- 2 tsp onion powder
- 1 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp chopped fresh parsley, for serving
- Yogurt dipping sauce
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a small bowl, combine smoked paprika, granulated garlic, salt, onion powder, cumin, black pepper, and cayenne pepper. Place the pork in a larger bowl and toss with the spice mixture until fully coated.
- Form the minced meat into balls weighing 50-60 grams each. Place on a baking sheet and bake in the oven for 10-15 minutes.
- Place the meatballs on a serving platter, sprinkle with parsley, insert skewers, and serve immediately with the yogurt dipping sauce.
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