Chorizo Meatballs

I am not a big fan of chorizo. I like the flavour, but it always makes me feel a little ill. I think its the combination of cured meat and the rich spices and flavours.

I thought if I took the basic chorizo ingredients pork, garlic, paprika and made meatballs Id end up with a fresher take on it. I was right. These are delicious and contain far fewer nasties than your favourite chorizo sausage. Barbecuing or grilling them is a healthier option than pan frying too.

You could serve them in many ways: as part of tapas, in a paella, in a pasta sauce, with grilled prawns and salad, or make very small ones and serve with toothpicks as finger food. I like them with fresh ingredients to balance out the richness pureed peas or broad beans for example.

Makes about 12 meatballs.

• 500 grams pork mince
• 1 garlic clove
• 2 teaspoons good quality smoky paprika (get some from a market or specialty food store, it will be much better than the supermarket option)
• 1 teaspoon sweet paprika
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon salt.

Mix all ingredients in a bowl until well combined. Form into balls of your desired size and cook on a hot barbecue, turning to cook on all sides. Drain on paper towel. I like a squeeze of lemon juice over them when done.

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