Both of these recipes are amazing and practical Paleo. This Chorizo Meatballs with Mashed Faux-Tatoes recipe is simple if you make the Chorizo Spice Blend ahead of time and keep it on hand for a quick weeknight dinner. These are also great as an appetizer at a party or as a meal served over Mashed Faux-Tatoes. This is the most amazing alternative to mashed potatoes you can make. My entire family was fooled when I served these up for Thanksgiving dinner a few years ago, and there were no leftovers!
Delicious Chorizo Meatballs with Mashed Faux-Tatoes
TO MAKE THE CHORIZO MEATBALLS:
- 1 pound ground pork (minced pork)
- 1 tablespoon apple cider vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ½ tablespoon Sea salt
- 1 teaspoon ground black pepper
TO MAKE THE MASHED FAUX-TATOES:
- 1 head cauliflower - about 4 cups
- 4 tablespoons butter - or coconut oil
- ½ teaspoon ground black pepper - to taste
HERB SALT BLEND – YIELDS 1/2 CUP:
- Preheat the oven to 425°F.
- In a medium-sized mixing bowl, mix the ground pork, spices, and apple cider vinegar with your hands until well combined and the spice mixture looks evenly dispersed.
- Form the meat into a dozen 1-ounce meatballs, and then place in an oven-safe baking dish or on a baking sheet. Bake for 20-25 minutes.
- While the meatballs are in the oven, chop the cauliflower into roughly 2-3 pieces.
- Steam the cauliflower until it is fork-tender, then place it in a food processor. Add the butter, Herb Salt Blend, and black pepper.
- Puree until smooth and creamy.
- To prepare the Herb Salt Blend. Preheat the oven to 250°F or the lowest setting (a “warm” setting will work, too).
- Spread individual herbs on their own baking sheets and dry in the oven until they break apart when handled between your fingers. This takes roughly 4 hours.
- Using a food processor or a mortar and pestle, grind dried herbs and salt to your desired consistency. Re-dry the herb salt in the oven if there is any remaining moisture.
- Store the herb salt in glass jars in a cool, dry place.
- Substitute beef or a combination of pork and chicken. Double or triple the recipe and make extras for leftovers or to freeze for later use.
- If you make these as described, they are pretty spicy! I’ve made them with 1/2 the Chorizo Spice Blend and still enjoyed them.
- If you don’t have a food processor, mash the cauliflower by hand with a potato masher.
- I have never made the Herb Salt Blend as described. I’m sure it would be delicious, but I have always swapped in my own spice blend or used a blend from The Spice House in Geneva.