Chorizo Meatballs

Chorizo Meatballs
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
Recipe type: Pizza
  • 1 pound ground, fatty pork
  • 1¾ ounces smoked paprika
  • ⅛ ounce garlic powder
  • 1/16 ounce salt
  • ½ ounce chopped roasted garlic
  • 2½ ounces browned pizza cornicione, (pizza crust) chopped in small dice (You can also use a bread.)
  • 1 egg
  • 1 ounce fresh chopped cilantro
  • 1 ounce fresh chopped basil
  • 2 ounces diced red onion, roasted or sautéed with oil until translucent
  • Pinch oregano Pinch coriander
  • Pinch cinnamon
  • Pinch pepper
  1. The next day, roll out into 1½-ounce balls and place on a parchment-paper covered large sheet pan.
  2. Place into a 425 F oven for six minutes and then pull out and roll each ball so as not to burn and/or flatten the bottom of each ball.
  3. Cook for another five to eight minutes until done.
  4. You can slice each meatball in half to get the wonderful half-sphere effect on pizzas or quarter them if you need a better “spread” on the pie.
  5. Place plastic wrap over bowl and refrigerate overnight to let flavors meld and set.
  6. Cook’s Note: If you have less fatty pork, you can incorporate small chunks of bacon into this mix. Place all ingredients in a large bowl and mix with a gloved hand.

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