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