Bbq Chorizo Meatballs Recipes

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.)

TROPICAL BBQ MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
• Puree mango chunks using an electric blender or food processor.
• Place ground beef in a large mixing bowl; add bread crumbs, garlic, soup mix, adobo, thyme, ginger, salt, and pepper. Mix thoroughly. Add eggs, followed by pureed mango; mix again. Shape into 1 1/2-inch meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 45 minutes.
• Meanwhile, mix barbeque sauce, mango, pineapple, sugar, soy sauce, mustard, and cinnamon for sauce together in a medium mixing bowl.
• Remove meatballs from the oven and drain excess oil/grease. Increase oven temperature to 400 degrees F (200 degrees C). Pour sauce over meatballs and return to the oven.
• Bake in the preheated oven for 20 minutes.

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.

BBQ CHORIZO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large glass baking dish with cooking spray.
• Mix ground beef, chorizo, Parmesan cheese, bread crumbs, egg, and garlic together until well combined.
• Form mixture into about 36 meatballs. Place meatballs in rows the prepared baking dish. Drizzle barbecue sauce over each meatball until a small puddle forms at the base.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 18 to 22 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.