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
Print RecipeIngredients
- TO MAKE THE CHORIZO MEATBALLS:
- 1 pound ground pork
- 2 tablespoons chorizo spice blend
- 1 tablespoon apple cider vinegar
- 2 tablespoons chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon sea salt
- 1 teaspoon black pepper
- TO MAKE THE MASHED FAUX-TATOES:
- 1 head of cauliflower (about 4 cups)
- 4 tablespoons butter or coconut oil
- 1/2 teaspoon Herb Salt Blend
- Black pepper to taste
- Herb Salt Blend - Yields 1/2 cup
- 1 cup fresh herbs (rosemary, sage, thyme, lemon peel, etc.)
- 1/2 cup coarse sea salt
Instructions
1. Preheat the oven to 425°F.
2. 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.
3. 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.
4. While the meatballs are in the oven, chop the cauliflower into roughly 2-3 pieces.
5. Steam the cauliflower until it is fork-tender, then place it in a food processor. Add the butter, Herb Salt Blend, and black pepper.
6. Puree until smooth and creamy.
7. To prepare the Herb Salt Blend. Preheat the oven to 250°F or the lowest setting (a “warm” setting will work, too).
8. 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.
9. 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.
10. Store the herb salt in glass jars in a cool, dry place.
Notes:
- 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.
