- Prep time 25 minutes
- Total time 45 minutes
- Portion size 6 servings
- Credits : January/February 2022
Ingredients
Chicken & Chorizo Meatballs:
Paprika Sauce:
Method
Chicken & Chorizo Meatballs Preheat oven to 375ºF and line baking sheet with parchment paper. In large bowl, combine chicken, chorizo, bread crumbs, onion, garlic, egg, tomato paste, paprika, cumin and thyme. Season with salt and pepper. Using wet hands, shape mixture into balls, about 2 tbsp at a time. Transfer to prepared baking sheet.
Bake until meatballs are no longer pink inside, about 20 minutes. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months.)
Paprika Sauce Meanwhile, in saucepan, melt butter over medium heat. Add flour; cook, stirring constantly, about 2 minutes. Gradually whisk in broth, cream, tomato paste and paprika, whisking until smooth. Season with salt and pepper. Cook, stirring often, until sauce has thickened, about 5 minutes.
Divide sauce among bowls and top with meatballs, stirring gently to coat. Sprinkle with parsley.
Nutritional facts PER EACH OF 6 SERVINGS (ABOUT 4 MEATBALLS)
- Iron 3.4 mg
- Fibre 1 g
- Sodium 500 mg
- Sugars 4 g
- Protein 24 g
- Calories 360
- Total fat 23 g
- Cholesterol 120 mg
- Saturated fat 10 g
- Total carbohydrate 14 g
