Saucy Chorizo Albondigas
with Potato Wedges & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Spain’s version of meatballs is all that. Tasty, with already-spiced chorizo sausage meat and earthy roasted garlic. Saucy, with smoked paprika, tomato and a touch of honey. Homey, with a side of potatoes and Brussels sprouts sizzled in the oven.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 300g Brussels sprouts
- 450g Potatoes
- 100ml Tomato sauce
- 20g Panko
- 15g Minced roasted garlic
- 7g Honey
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Eggs • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
31 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
73 g
Sugars
12 g
Protein
35 g
Fibre
12 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 8 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- In a medium bowl, toss with a drizzle of oil and S&P.
Prepare the meatballs
- In a second medium bowl, combine the chorizo, panko, ½ the garlic, 1 egg (double for 4 portions) and the remaining spices.
- Form into 8 meatballs (double for 4 portions).
Finish the potatoes & roast the Brussels sprouts
- When the potatoes are partially cooked, flip and add the Brussels sprouts.
- Roast, stirring halfway, 12 to 14 min., until browned and tender.
Cook the meatballs & make the sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Add the tomato sauce, honey, remaining garlic and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until thickened; season with S&P.
Plate your dish
- Divide the potatoes, Brussels sprouts and meatballs between your plates.
- Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
