Spanish Chorizo Balls Recipes

SPICY CHORIZO MEATBALLS

Provided by Guy Fieri

Time 25m

Yield 4 servings

Number Of Ingredients 9

Spicy Chorizo Meatballs image

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.

Ingredients

2 tablespoons smoked paprika
1 tablespoon granulated garlic
1 tablespoon kosher salt
2 teaspoons onion powder
1 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper
1 pound ground pork
2 tablespoons chopped fresh parsley, for garnish

SPANISH CHORIZO BALLS

A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy.

Provided by Greg Lofts

Categories Food & Cooking Appetizers

Time 45m

Yield Makes 36

Number Of Ingredients 11

Spanish Chorizo Balls image

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.)

Ingredients

3/4 pound fresh chorizo, removed from casings
3/4 pound ground pork
Kosher salt and freshly ground pepper
1 small onion, peeled and quartered
1 clove garlic, smashed and peeled
2 roasted red peppers or piquillo peppers
1 can (15 ounces) tomato sauce
2/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Chopped parsley, for serving
Toothpicks, for serving

SPANISH CHORIZO

This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos

Provided by Diana Adcock

Categories Pork

Time P1DT2h

Yield 10 pounds

Number Of Ingredients 16

Spanish Chorizo image

Steps:

Grind meat and fat separately through the coarse disk and mix together.
Place in a LARGE bowl.
Sprinkle remaining ingredients on meat mix thoroughly.
Cover with plastic wrap and cure in the fridge for 24 hours.
Remove from fridge and give meat mixture another good stir.
Prepare casings and stuff with meat.
Tie off in 4 inch links.
Hang to dry for 8 weeks.

Ingredients

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

CHORIZO MEATBALLS

This is a variation on a recipe from a 21 day sugar detox program. The original recipe called for chorizo spices. After unsuccessfully searching for said spices around town, my gym coach told me she just uses chorizo. I usually find Chorizo sold in 10 ounce tubes. You can find beef or pork chorizo. I prefer beef. Simply cut the tube in half for this recipe.

Provided by bikeshockeybbqbeer

Categories Meatballs

Time 30m

Yield 16-20 meatballs

Number Of Ingredients 4

Chorizo Meatballs image

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.

Nutrition Facts : Calories 115.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 28.3, Sodium 125.6, Carbohydrate 0.2, Protein 6.9

Ingredients

1 lb ground pork
5 ounces chorizo sausage (beef)
1 tablespoon apple cider vinegar
1 -2 teaspoon Hungarian paprika (optional)

More about "spanish chorizo balls recipes"

SPANISH MEATBALLS RECIPE (PORK AND CHORIZO ALBONDIGAS)

Web May 18, 2020 Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature. …
From spanishsabores.com
Reviews 1
Category Appetizer
Cuisine Spanish
Total Time 45 mins

To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.

Spanish Chorizo Balls Recipes

SPICY CHORIZO MEATBALLS

SPANISH CHORIZO BALLS

SPANISH CHORIZO

CHORIZO MEATBALLS

More about "spanish chorizo balls recipes"

SPANISH MEATBALLS RECIPE (PORK AND CHORIZO ALBONDIGAS)

SIZZLING SPANISH CHORIZO RECIPE [CHORIZO A LA SIDRA]

27 BEST CHORIZO RECIPE IDEAS | WHAT TO MAKE WITH CHORIZO …

39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME

CHORIZO MEATBALLS | LEITE'S CULINARIA

SPANISH-STYLE MEATBALLS - GRAB A PLATE

TASTY SPANISH MEATBALLS - NADIA LIM

10 BEST SUBSTITUTES FOR SPANISH CHORIZO - MISS VICKIE

BEEF AND CHORIZO MEATBALLS WITH PASTA - SEARCHING FOR SPICE

SPANISH CHORIZO PASTA WITH TOMATO SAUCE RECIPE

CHORIZO ARANCINI (ITALIAN RISOTTO BALLS) - SUGAR SALT MAGIC

SPANISH CHORIZO CORN CAKES | ALLRECIPE.ORG

CHORIZO ALBONDIGAS & A SPANISH TAPAS PLATTER - THE CRUMBY KITCHEN

SPANISH CHORIZO BALLS | RECIPE | PORK RECIPES, SUPERBOWL FOOD ...

OUR FAVORITE CHORIZO RECIPES FOR DINNER | MARTHA STEWART

ALBONDIGAS RECIPE: SPANISH MEATBALLS WITH CHORIZO

SPANISH CHORIZO BALLS FOOD - HOMEANDRECIPE.COM

You'll also love

Related Search