Pork and Chorizo Meatballs
We love pork mince for its versatility and that you can pack in heaps of flavours when using it. To make sure these meatballs had plenty of ‘punch’ I doubled the spices for this recipe. As an alternative, you could always finely chop a chorizo sausage or two and add it to the mix instead of the spices. This is helpful if you have an open pack of chorizo sausage and need to use them up.
Ingredients:
- 500g pasture fed pork mince
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 tsp cumin powder
- 1/2 tsp dried oregano
- 1 tsp onion Powder
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
Method:
- Place pork mince in a bowl and add all spices. Mix thoroughly with your hands and roll into 12-14 evenly sized meatballs.
- Pre-heat oven to 180
- Heat oil in frypan and brown off the meatballs in batches. Don’t overcrowd the pan.
- Once the meatballs are browned place in an overproof dish and cover with pasta sauce.
- Bake in the oven for 10-12 until meatballs are cooked through.
- Serve over mashed cauliflower or potato, zucchini noodles, pasta, or just some rocket or spinach for a light meal.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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