Delicious Chorizo Meatballs with Mashed Faux-Tatoes

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

Eleanor Craig

This Chorizo Meatballs with Mashed Faux-Tatoes recipe is simple if you make the spices ahead of time and keep it on hand for a quick dinner.

5 from 1 vote

Print Recipe Share by Email Pin Recipe Share on Facebook

Prep Time 4 hrs

Cook Time 25 mins

Total Time 4 hrs 25 mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 485 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

TO MAKE THE CHORIZO MEATBALLS:

• 1 pound ground pork (minced pork)
•  
  2 tablespoons chorizo spice blend
• 1 tablespoon apple cider vinegar
•  
  2 tablespoons chipotle powder
• 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 Herb Salt Blend
• ½ teaspoon ground black pepper - to taste

HERB SALT BLEND – YIELDS 1/2 CUP:

•  
  1 cup fresh herbs - rosemary, sage, thyme, lemon peel, etc.
•  
  ½ cup coarse sea salt

Instructions

 

• 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.

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.

Nutrition

Calories: 485kcalCarbohydrates: 18gProtein: 24gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 112mgSodium: 15585mgPotassium: 1093mgFiber: 9gSugar: 4gVitamin A: 3799IUVitamin C: 90mgCalcium: 221mgIron: 7mg

Have you tried this recipe?Please leave a rating and comment.