Description
Hearty meatballs with a kick! Spicy chorizo adds depth to this flavorful tomato-based stew.
Ingredients
Units
Scale
- 1 cups (237 ml) ground meat
- 2 oz (57 g) chorizo
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 egg
- Pinch of ground ginger
- 1/2 tsp ground chili
- 1 tsp black pepper
- handful of parsley, chopped
- 1 oz (28 g) almond flour
- 1 can (14 oz (400 g)) tomato pieces
- 1 clove of garlic
- 1 onion, chopped in rings
- 1 tsp ground chili
- pinch of salt
- pinch of pepper
Instructions
- Put the meat in a bowl.
- Bake the chorizo until the fat renders and it becomes crispy.
- Drain the chorizo on kitchen paper and blend it into smaller bits using a food processor.
- Add the chorizo to the meat bowl.
- Add smoked paprika, garlic, ginger, chili, coriander, parsley, and egg to the bowl; mix well.
- If the mixture is too wet, add almond flour or breadcrumbs.
- Heat coconut oil in a pan and brown the meatballs.
- Chop the garlic and onion.
- Heat a larger pan and gently cook the onion and garlic until soft.
- Add the browned meatballs to the pan with the onion and garlic.
- Add a can of tomatoes, ground chili, salt, and pepper.
- Simmer for about ten minutes, or until the meat is cooked.
- Check for seasoning and adjust salt and pepper as needed.
Notes
- For a richer flavor, use a blend of chorizo (half Spanish, half Mexican).
- To reduce the spice level, omit the chili powder or use a milder chili flake.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100