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Chorizo Meatballs with Manchego Cheese

Chorizo Meatballs with Manchego Cheese


  • 3/4 lb Prairie Creek® ground pork 80/20
  • 1/4 lb Eagle Ridge® pork chorizo
  • 2 large eggs (lightly beaten)
  • 4 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 3/4 cup panko bread crumbs
  • 1/2 cup manchego cheese (finely shredded, about 1½ ounces, divided)
  • 24 basil leaves


  1. Preheat broiler and arrange a rack about 6 inches from heat. Line a large, rimmed baking sheet with foil and set aside.
  2. In a large bowl, whisk eggs, garlic, paprika and salt. Stir in panko and 1/2 cup of cheese. Add pork and chorizo and gently mix until well combined. With dampened hands, shape mixture into 24 meatballs, about 1 1/2 inches in diameter, arranging them on the prepared baking sheet. Broil meatballs until cooked through and lightly browned, 12 minutes to 14 minutes, turning halfway through.
  3. Set aside to cool slightly, about 3 minutes.
  4. Spear a basil leaf (fold larger ones in half) and a meatball onto a toothpick and transfer to a serving plate. Repeat with remaining basil and meatballs. Sprinkle with remaining 2 tablespoons of cheese and serve warm.

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