Crusted Chorizo Meatballs

A Message from the Chef

Who doesn't love a good meatball? I surely do. I've always believed spaghetti is a lonely thing without one. Truth be told, naked spaghettion a plate is a sight nobody's asking for and it can even be embarrassing. It needs companionship. It needs something with heft and heart. For me, that something is a meatball seasoned with chorizo-rich with Spanish paprika, carrying just enough smoke and warmth to remind you that food has a story and a place. These meatballs aren't meant to be hurried. They're meant to be browned with an honest crust-the kind that gives way with a slight resistance before yielding to tenderness. That crust is more than texture. It's a little keeping-house of its own, sealing in the goodness, holding fast to the flavorful fat that nourishes and satisfies, the kind our grandparents trusted before we got scared of our own supper. A good meatball, like good land and good living, is simple and it makes everything around it better.

Meatballs:

• 1lb Chorizo Burger Grind o Salt and Pepper (to taste)

o 1 table spoon of Italian Seasoning o 1 egg

Coating:

o 3/4 cup wheat panko bread crumbs

• 1/3 cup (5 tablespoons) golden flax seeds

How to Make It:

  • Set oven to 420F.

  • Mix together all of the ingredients for the meatballs in a large bowl. Be sure it is thoroughly mixed together. Use an ice cream scooper (or large spoon) to carefully portion out each serving of meat so all the meatballs are roughly the same size. Form the meatball and place it on a dish.

  • Onceall the meatballs are formed, place them in the refrigerator for at least 30 minutes so they can become more firm.

  • While the meatballs are chilling, mix together all of the ingredients for the coating in another clean, dry bowl.

  • Dip the meatballs in the coating and tightly pack in the coating. Place the coated meatball on a baking rack (or sheet).

  • Bake the meatballs in the oven for about 20 minutes, until the outside is golden brown and the inside of the meatball is no longer pink. The meatball should be somewhat firm to touch, just be careful to not overcook and dry out the meatballs.

Enjoy plain, atop spaghetti with your favorite marinara sauce, in a salad or even on a french bread sandwich!

How to Use It:

Pairs well with Ginger Tomato Chutney, Sweet Honey Onion Chutney, or Salty Dog Dill Pickles