Pork Meatballs with Chorizo and Tomato Sauce

About

These flavorsome meatballs make a great Keto dinner option, perfect for the whole family to enjoy. Our low carb meatballs are prepared with ground pork, aromatic rosemary, smoky paprika, garlic, and a hint of lemon zest. The meatballs are then simmered in a sauce of chopped tomatoes, Spanish chorizo, paprika, chicken stock, and tender red onion.

What is Spanish Chorizo?

We have used Spanish chorizo for this low carb meatball recipe. Spanish chorizo is a spiced and cured sausage meat infused with paprika. The cured sausages can be eaten as it is or cooked. When cooked, the cured sausage releases its natural oils, which adds a rich flavor to the sauce.

Serving Suggestions

Our Keto-friendly meatballs make a great low carb lunch or dinner option. The meatballs and sauce would be delicious served over a bed of low carb veggies noodles such as spiralized zucchini or shredded cabbage. The meatballs would also be perfect over cauliflower rice with a slice of low carb bread for mopping up the sauce.

Ingredients

17 ½ oz ground pork
2 oz fresh food spanish chorizo
1 ½ tablespoon extra virgin olive oil
1 cup tomato, canned
1 tablespoon rosemary, fresh
1 teaspoon gourmet collection smoked paprika
1 clove garlic
1 teaspoon lemon peel or zest raw
½ medium – 2 1/2" diameter red onion
½ cup chicken broth, bouillon or consomme, homemade
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the ground pork, paprika, lemon zest, and a good pinch of salt and pepper to a mixing bowl. Finely chop the rosemary and garlic. Add the rosemary and garlic to the bowl and mix everything well with your hands.
Heat a tablespoon of olive oil in a skillet over a medium/high heat. Divide the meat mixture into 16 even-sized portions and roll each portion into a ball. Add the meatballs to the skillet and cook until browned all over. Remove from the skillet with a slotted spoon and set to one side.
Add the half tablespoon of olive oil to the skillet. Roughly dice the chorizo. Add the chorizo to the skillet and pan-fry over a medium heat until browned all over and releasing its oils. Remove from the skillet with a slotted spoon and set aside with the meatballs.
Finely dice the onion and add to the skillet. Sweat gently for a few minutes until tender and fragrant. Add the chopped tomatoes, stock, salt and pepper. Stir well to combine and bring up to a boil.
Reduce the sauce to a simmer. Return the meatballs and chorizo to the skillet, stir well. Continue to simmer for a further 10 minutes or until the sauce has reduced down and the meatballs are cooked through. Serve hot with your preferred Keto sides.