Chorizo And White Wine Tapas Meatballs


Yield: 43 small meatballs; 10 servings

For the Meatballs:

  • 2 slices of bread, crusts removed
  • 1/3 cup (80 ml) white wine
  • 4 ounces (115 g) chorizo, uncooked sausage
  • 1 pound (455 g) ground pork
  • 1 egg
  • 3 to 4 cloves of garlic, minced
  • 2 tablespoons (8 g) fresh parsley
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

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For Serving:

  • Roasted red peppers
  • Olives

1. Preheat the oven to 350.F (180.C, or gas mark 4). Grease a baking tray or line it with parchment paper.

2. Soak the bread in a bowl with the white wine for 10 minutes. When it is very soggy, break it up with your hands into small pieces.

3. Remove the chorizo from the casing and add it and the pork to the bowl. Add the egg, garlic, parsley, and seasonings to the meat. Mix with your hands, combining everything very well. With wet hands, roll neat little balls, about 1 1/2 inches (3.8 cm) wide, that can be eaten in one bite. Place these on the prepared baking tray. They can be made ahead up to this point and kept in the fridge, ready to bake, for up to 1 day.

4. Bake for 25 to 30 minutes until well browned and cooked through. A thermometer in the center should read 160.F (71.C).

5. Serve warm or room temperature as tapas, alongside roasted red peppers and olives.

Recipe from “Global Meatballs” by Adeline Myers

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