Date-Worthy Sweet N’ Spicy Chorizo Meatballs (Paleo )
You guys are totally gonna laugh when I tell you the story behind these sweet n’ spicy chorizo meatballs. The other day I told someone I would cook them dinner and I was always going to, I just might have forgotten that I was cooking them dinner that day and like ten minutes before I was supposed to meet him, I realized I had no idea what I was going to make. While it normally isn’t something that stresses me out, since I was cooking dinner at his place, that did bring a little of a freakout.
Mainly because I have my stuff, my go-to pantry items and when you take me out of my environment, a little bit of chaos can occur in my mind, in front of you, I am chill as can be but in my head, I have a million and one thoughts going on.
Okay seriously, thank you Mulay’s for saving my day once again, last time it was when I told someone about these Colombiastylele hot dogs, a story for another time.
So I literally headed to Natural Grocers before heading to his house and picked up like less than 20 items and thought to myself okay, this is dinner and if it doesn’t work out then we can always go out for pizza. UH no. I’m a food blogger if I fuck up this meal I am pretty sure I would be too ashamed to face you all virtually the next day.
Yeah, I am just like everyone else out there, I too get nervous about experimenting with a new recipe.
I decided to go with meatballs because they are easy to make and if I add chorizo to them then instantly the flavor goes from 0 to 100. I also REALLY love Mulay’s since the ingredients are clean af and everything is so flavorful.
BTW Drake is coming to Denver next month, and I really wanna go. We can totally discuss this another day, I know you are dying to know how my date went.
Well, he loved the meatballs and we went out again that weekend, so I’m guessing good.
Let’s just leave that out to the universe.
Back to meatball land, my go-to gluten-free flour of choice is otto’s cassava flour, and since I was already going to make cookies, and tortillas I thought okay perfect, let’s try this for binding.
I like that I can get the Mulay’s chorizo either ground up or in links, they currently only have the ground version online, I’ve used both. I also love that they are gluten-free, sugar-free and of course paleo!
The sauce was more of a quick and easy throw whatever you can into your blend, and then cook to thicken slightly before smothering with meatballs. I topped them with toasted pumpkin and sunflower seeds, cause that crunch is everything and more.
BTW trust me when it comes to the peaches, it really makes such a tasty sauce. You will literally lick your fingers clean.
WHAT YOU NEED FOR FOR THE SWEET N’ SPICY CHORIZO MEATBALLS
1 lb of paleo approved chorizo sausage, I used Mulay’s
1 lb of grass-fed ground beef or if you want to use ground chicken
1 T of apple cider vinegar
4 T of cassava flour
2 T of tamari
1 cup of apple cider or real apple juice
2 T of honey or maple syrup, see note
2 T of apple cider vinegar
2 T of lime juice
WHAT YOU NEED TO DO TO MAKE THESE DATE WORTHY CHORIZO MEATBALLS
Preheat oven to 450.
In a large bowl add the grass-fed ground beef, ground chorizo, the egg, apple cider vinegar and the tapioca starch. Using your hands, mix all ingredients until combined, careful to not overmix.
Roll into balls, I like to do a little smaller than golf balls. Place on a baking sheet or cast iron skillet.
Bake for about 10 minutes and slightly cooked and browned.
Meanwhile, in a blender add the ingredients for the sauce. Add to a saucepan and let simmer on low medium heat until it reduces by a 1/4. This should take 5-8 minutes.
Take meatballs out, if a lot of fat is in the pan they remove it if not then just leave it, it depends on the chorizo and the meat. Sometimes I have some I have to take out and other times I just cover them with the sauce and return to the oven.
Return to the oven for another 8-10 minutes.
Once ready, plate in the cast iron skillet or in another plate. Sprinkle some toasted pumpkin seeds for crunch and serve with paleo bread or cassava tortillas. If not eating right away, keep in a sealed container in the fridge or freeze for later.
Because I like to shop as local as possible, I used a local CBD honey, but you can definitely use maple syrup or regular honey in here.
Alright, my friends, I hope you love these sweet n’ spice chorizo meatballs as much as I do, if you make them, let me know by dropping a comment below.
Thank you Mulay’s for sponsoring this post, it truly makes me happy to work with companies that I love and trust. All opinions are my own, thank you for making Follow Our Passion possible,