Chorizo Style Meatballs
This is a take on the Spanish chorizo, the sweet smokey paprika spices and colours the pork mince and is a sizzling success served midweek in summer or winter. Make little meatballs and add them to a tomato based pasta, a twist on the usual spaghetti and meatballs or serve them as a pattie in a burger or a wrap with a chopped salad and yogurt sauce.
They are very easy to make and add a little variety when you want to use a packet of mince midweek.
Ideally if you could ask your butcher to coarsely mince pork (neck of pork is a good cut) otherwise a packet from the supermarket will work too.
- 500g pork mince
- 2 heaped tablespoons sweet smoked paprika
- 1 tablespoon oregano
- 2 cloves garlic crushed
- salt and pepper to taste
- Mix all the ingredients together and form balls or patties
- Fry, BBQ or bake in the oven
- Enjoy with a chopped salad and pita bread pasta or with rice and a tomato sauce.