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Glazed Chorizo Meatball Tapas

Glazed Chorizo Meatball Tapas


1 large egg, lightly beaten
1/4 cup ketchup
1 medium onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup minced fresh parsley
3 teaspoons paprika
3 cloves garlic, minced
1 pound ground chorizo
2 tablespoons olive oil
2-1/2 ounces feta cheese, cut into sixteen cubes
12 ounces orange marmalade
1/4 cup orange juice
1 bunch green onions, finely sliced
1 Serrano pepper, seeded and minced

Cooking Instructions

In a large bowl, combine egg, ketchup, onion, bread crumbs, parsley, paprika, garlic, chorizo and salt and pepper to taste. Mix well. Divide meat mixture into 16 balls. Push a cheese cube into the center of each ball, and seal meat around the cheese.

In a small saucepan, combine marmalade, orange juice, green onions and the pepper. Bring to a simmer.

In a large fry pan or sauté pan, heat olive oil over medium high heat. Fry meatballs in batches, 5 to 8 minutes per side until cooked through. Note: If desired, bake meatballs at 400F for 20-25 minutes.

Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with extra sliced green onions and chopped Serrano peppers. Yield: 16 meatballs.

Equipment List

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