Food & Cooking Recipes Appetizers Spanish Chorizo Balls Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on November 21, 2019 Rate Print Share Photo: Con Poulos Prep Time: 25 mins Total Time: 45 mins Yield: 36 A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy. Ingredients ¾ pound fresh chorizo, removed from casings ¾ pound ground pork Kosher salt and freshly ground pepper 1 small onion, peeled and quartered 1 clove garlic, smashed and peeled 2 roasted red peppers or piquillo peppers 1 can (15 ounces) tomato sauce ⅔ cup fresh orange juice 3 tablespoons extra-virgin olive oil Chopped parsley, for serving Toothpicks, for serving Directions Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside. Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth. Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.) Originally appeared: Martha Stewart Living, December 2019 Rate It Print