Author Topic: Chorizo Meatballs  (Read 1984 times)


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Chorizo Meatballs
« on: April 07, 2015, 08:16:49 AM »

•1 pound ground, fatty pork
•1¾ ounces smoked paprika
•⅛ ounce garlic powder
•1/16 ounce salt
•½ ounce chopped roasted garlic
•2½ ounces browned pizza cornicione, (pizza crust) chopped in small dice (You can also use a bread.)
•1 egg
•1 ounce fresh chopped cilantro
•1 ounce fresh chopped basil
•2 ounces diced red onion, roasted or sautéed with oil until translucent
•Pinch oregano Pinch coriander
•Pinch cinnamon
•Pinch pepper

1.The next day, roll out into 1½-ounce balls and place on a parchment-paper covered large sheet pan.
2.Place into a 425 F oven for six minutes and then pull out and roll each ball so as not to burn and/or flatten the bottom of each ball.
3.Cook for another five to eight minutes until done.
4.You can slice each meatball in half to get the wonderful half-sphere effect on pizzas or quarter them if you need a better “spread” on the pie.
5.Place plastic wrap over bowl and refrigerate overnight to let flavors meld and set.
6.Cook’s Note: If you have less fatty pork, you can incorporate small chunks of bacon into this mix. Place all ingredients in a large bowl and mix with a gloved hand.