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–+ servings
Low Carb Pork and Chorizo Meatballs

Low Carb Pork and Chorizo Meatballs

These Spanish inspired meatballs are baked in a rich, smokey tomato and chorizo sauce and topped with tangy manchego cheese. Perfect served alongside a green salad or with a portion of cauliflower rice.
This is a great option for batch cooking as you can simply multiply the ingredient quantities as required and divide into individual portions for freezing.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Main Course
Cuisine Spanish
Servings 2 people
Calories 802 kcal

Ingredients
  

  • 300 g minced pork (ground pork)
  • 50 g chorizo roughly diced
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic 1 minced, 1 sliced
  • 1 ½ tsp smoked paprika
  • 4 tomatoes chopped
  • 1 tsp balsamic vinegar
  • 85 g mozzarella cheese grated
  • ½ tbsp fresh thyme
  • 120 ml chicken stock
  • ½ tbsp fresh rosemary finely chopped
  • ¼ medium red onion finely diced

Instructions
 

  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
    Heat a tablespoon of olive oil in a frying pan (skillet) over a low/medium heat. Add the onion, garlic and rosemary and sweat until tender and fragrant. Set aside to cool.
  • Whilst the vegetables are cooling, add the mince to a mixing bowl with the paprika, a tablespoon of grated manchego, salt and pepper.
  • Add the cooled vegetable mixture to the bowl and use your hands to combine the pork with the seasonings. Divide into 16 even meatballs.
  • Heat the remaining olive oil in the frying pan and add the meatballs, cooking until browned all over.
  • Whilst you are cooking the meatballs, add the diced chorizo to a separate oven proof pan over a medium heat, cooking until fragrant and the chorizo has released its oils.
  • Add the thyme, remaining garlic, tomatoes, balsamic vinegar and stock. Mix well to combine and bring to a gentle boil. Add the meatballs to the pan. Cover with foil and transfer to the oven to bake for 15 minutes.
  • Uncover the meatballs and scatter over the remaining cheese and return to the oven for a further 5 minutes or until the cheese has melted and the meatballs are completely cooked through.

Nutrition

Calories: 802kcalCarbohydrates: 9gProtein: 56gFat: 60gFiber: 3g
Keyword Chorizo, Meatballs, Pork
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