Put a twist on an old favorite?
Dinner should never be boring, pork fans. There are a million ways to fix pork and even a ton of ways to spice up those same old dishes you've been making forever and make them something fun.
Chorizo meatballs with manchengo cheese
- 3/4 pound ground pork
- 1/4 pound Chorizo
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 3/4 cup panko bread crumbs
- 1/2 cup and 2 tablespoons Manchengo cheese, shredded
- 24 basil leaves
Preheat broiler and arrange a rack about 6 inches from the heat. Line a large rimmed baking sheet with foil and set aside.
In a large bowl, whisk together 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 the 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 to 14 minutes, turning halfway through. Set aside to cool slightly, about 3 minutes.
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.
6 servings as an appetizer
12 slices of crispy cooked bacon
4 8-inch tortillas
4 ounces of cream cheese
1/2 cup chunky salsa
1 cup shredded lettuce
1/2 cup guacamole
Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.
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