I am not a big fan of chorizo. I like the flavour, but it always makes me feel a little ill. I think it’s the combination of cured meat and the rich spices and flavours.
I thought if I took the basic chorizo ingredients – pork, garlic, paprika – and made meatballs I’d end up with a fresher take on it. I was right. These are delicious and contain far fewer nasties than your favourite chorizo sausage. Barbecuing or grilling them is a healthier option than pan frying too.
You could serve them in many ways: as part of tapas, in a paella, in a pasta sauce, with grilled prawns and salad, or make very small ones and serve with toothpicks as finger food. I like them with fresh ingredients to balance out the richness – pureed peas or broad beans for example.
Makes about 12 meatballs.
- 500 grams pork mince
- 1 garlic clove
- 2 teaspoons good quality smoky paprika (get some from a market or specialty food store, it will be much better than the supermarket option)
- 1 teaspoon sweet paprika
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon salt.
Mix all ingredients in a bowl until well combined. Form into balls of your desired size and cook on a hot barbecue, turning to cook on all sides. Drain on paper towel. I like a squeeze of lemon juice over them when done.
I have cooked with chorizo before, I make it into a gravy served with pasta and garlic bread.
I like the idea of shaping it this way, adding the smoked and sweet paprika and then adding it to pasta or paella. Neat!
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