Chorizo and Roasted Red Pepper Meatballs

Something Extra Winter 2016

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Chorizo and Roasted Red Pepper Meatballs

Chorizo and Roasted Red Pepper Meatballs
1 lb. Cacique pork chorizo
1 lb. lean ground pork
1 cup fresh spinach, chopped
1/2 cup minced roasted bell peppers
1/2 cup dry breadcrumbs
1 egg
1 very small onion, minced
3 tbsp. Raley’s Vegetable Oil
1 cup Sunnyside Farms Sour Cream
1/2 cup fresh cilantro
1 tbsp. chopped jalapeño pepper
Juice from 1 lime
1 jalapeño pepper, sliced (garnish)

Prep: 10 minutes Cook: 20 minutes Serves: 6

1. Preheat oven to 350˚F and line a baking sheet* with foil.
2. Stir together chorizo, pork, spinach, bell peppers, breadcrumbs, egg and onion in
a large mixing bowl until well mixed. Roll into 2-inch balls.
3. Heat oil in a large skillet over medium heat. Cook meatballs in small batches for 8 minutesor until golden brown. Place on baking sheet and bake for 10 minutes.
4. While meatballs are baking, puree sour cream, cilantro, jalapeño and lime juice in a
blender until smooth. Drizzle puree over meatballs, then garnish with sliced jalapeños, if you like.

*Be sure to use a baking/cookie sheet with a rim to contain any excess liquid.

Nutritional Information:
Nutrition per serving: 511 calories, 29 g protein, 35 g total fat(16 g sat.),
15 g carbohydrate, 1 g fiber, 3 g sugar, 209 mg cholesterol, 831 mg sodium, 13 points


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