Melissa Joulwan’s Chorizo Meatballs

If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Melissa Joulwan’s Chorizo Meatballs might be a recipe you should try. This main course has 311 calories, 20g of protein, and 24g of fat per serving. For $1.06 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Cook Eat Paleo. 673 people have tried and liked this recipe. If you have ancho chili powder, ground cinnamon, thyme leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 75%. Try Spicy Chorizo Meatballs, Cilantro Lime Chorizo Meatballs, and Bacon Wrapped Chorizo Meatballs for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Prep: In a small bowl, mix baking soda and cream of tartar in water. Meanwhile, place meat and all other flavorings in a mixing bowl. Add the baking soda/water to meat.Blend: For a smoother, more tender texture, use a standing mixer fitted with the paddle attachment (or a food processor) to mix the ingredients. For more a traditional, nubby texture, mix the meat by hand.Shape: Roll about 1 tablespoon of meat into a 1-inch ball.Cook using oven, grill or stovetop: OVEN: Cover a large, rimmed baking sheet with parchment paper. Preheat the oven to 400F, then bake meatballs for 20-25 minutes, until browned and sizzling. GRILL: Preheat a gas grill with all burners on high and the lid closed, about 10 minutes. Thread the meatballs onto skewers (metal or bamboo soaked in water), leaving a little breathing room between them. Place on the grill grates and cook 4 minutes, then flip the skewers and cook an additional 3-4 minutes, until browned and sizzling. STOVETOP: Heat a little fat in a large, non-stick skillet over medium heat, about 2 minutes. Add the meatballs in a single layer, leaving some wiggle room around them — you will probably need to cook them in batches. Cook, turning occasionally for even browning, about 6-8 minutes, until caramelized outside and cooked on the inside.

 

Step by step:

1. Prep: In a small bowl, mix baking soda and cream of tartar in water. Meanwhile, place meat and all other flavorings in a mixing bowl.

Place on the grill grates and cook 4 minutes, then flip the skewers and cook an additional 3-4 minutes, until browned and sizzling. STOVETOP

1. Heat a little fat in a large, non-stick skillet over medium heat, about 2 minutes.

2. Add the meatballs in a single layer, leaving some wiggle room around them — you will probably need to cook them in batches. Cook, turning occasionally for even browning, about 6-8 minutes, until caramelized outside and cooked on the inside.

Add the baking soda/water to meat.Blend For a smoother, more tender texture, use a standing mixer fitted with the paddle attachment (or a food processor) to mix the ingredients. For more a traditional, nubby texture, mix the meat by hand.Shape

1. Roll about 1 tablespoon of meat into a 1-inch ball.Cook using oven, grill or stovetop: OVEN: Cover a large, rimmed baking sheet with parchment paper. Preheat the oven to 400F, then bake meatballs for 20-25 minutes, until browned and sizzling. GRILL: Preheat a gas grill with all burners on high and the lid closed, about 10 minutes. Thread the meatballs onto skewers (metal or bamboo soaked in water), leaving a little breathing room between them.

Nutrition Information:

covered percent of daily need