Delicious Chorizo Meatballs With Mashed Faux Tatoes Recipes

MEATBALLS & MASHED POTATOES

Steps:

• Fill a large pot halfway with water. Add the cubed potatoes and cook at a gentle boil until tender, about 15 minutes.
• Meanwhile, add the breadcrumbs and milk to a bowl and allow to soak until it turns into a paste.
• Combine the ground beef with the paste and mix together thoroughly with your hands.
• Form evenly sized meatballs, around 1 1/4 inch in diameter, compacting the meat into a sturdy ball.
• Add the meatballs to a large skillet over medium-high heat. Allow them to brown on one side before turning them over. Attempt to evenly brown the balls on each side. This process takes about 10 minutes.
• When finished, remove the meatballs from the pan. Add water to the pan and whisk in the brown gravy mix. Simmer until slightly thickened.
• When the potatoes have finished cooking, drain the water. Mash the potatoes with a masher or hand mixer. Add butter and milk and stir well to combine.
• Serve meatballs with mashed potatoes and gravy over top.

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.)

DELICIOUS CHORIZO MEATBALLS WITH MASHED FAUX-TATOES

Steps:

• 1. Preheat the oven to 425°F. 2. In a medium-sized mixing bowl, mix the ground pork, spices, and apple cider vinegar with your hands until well combined and the spice mixture looks evenly dispersed. 3. Form the meat into a dozen 1-ounce meatballs, and then place in an oven-safe baking dish or on a baking sheet. Bake for 20-25 minutes. 4. While the meatballs are in the oven, chop the cauliflower into roughly 2-3 pieces. 5. Steam the cauliflower until it is fork-tender, then place it in a food processor. Add the butter, Herb Salt Blend, and black pepper. 6. Puree until smooth and creamy. 7. To prepare the Herb Salt Blend. Preheat the oven to 250°F or the lowest setting (a "warm" setting will work, too). 8. Spread individual herbs on their own baking sheets and dry in the oven until they break apart when handled between your fingers. This takes roughly 4 hours. 9. Using a food processor or a mortar and pestle, grind dried herbs and salt to your desired consistency. Re-dry the herb salt in the oven if there is any remaining moisture. 10. Store the herb salt in glass jars in a cool, dry place. Notes: Substitute beef or a combination of pork and chicken. Double or triple the recipe and make extras for leftovers or to freeze for later use. If you make these as described, they are pretty spicy! I've made them with 1/2 the Chorizo Spice Blend and still enjoyed them. If you don't have a food processor, mash the cauliflower by hand with a potato masher. I have never made the Herb Salt Blend as described. I'm sure it would be delicious, but I have always swapped in my own spice blend or used a blend from The Spice House in Geneva.

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.