Chorizo Meatballs

FOOD AS MEDICINE

These Chorizo Meatballs are a great way to change up your weekly meal prep game by combining spicy chorizo with grassfed ground beef for a nutrient-dense and flavor-packed meal. The addition of pork rinds gives structure (think breadcrumb replacement) while also providing glycine to support neuromuscular relaxation, depth of sleep and gaba production. For good measure, we snuck in some lacinato kale that is just enough to provide antioxidants and detox support without being overpowering and blending into the actual meatball will keep picky eaters from picking it out! Prep these ahead for the week and serve over a bed of sauteed leafy greens or zucchini noodles with your favorite clean marinara!

INGREDIENTS

1/2 bunch lacinato kale, stemmed and roughly chopped

1/2 small yellow onion

2 cloves garlic

1 cup pasture-raised pork rinds

1/2 lb grassfed ground beef

1 lb ground chorizo

1 tsp paprika

1/4 tsp cayenne

1 tsp sea salt

1 egg

DIRECTIONS

Preheat the oven to 375 degrees. Place the kale, onion and garlic in a food processor with an S blade and pulse until finely chopped. Add the pork rinds and pulse until the mixture resembles breadcrumbs. Pulse in the ground beef and chorizo along with the spices and egg until just combined, do not overmix. Lightly grease a baking sheet with avocado oil. Scoop out the mixture about 1/4 cup at a time and form into balls using your hands. Place on baking sheet about 1/2 inch apart. Bake for 25-30 minutes until cooked through (internal temperature about 150 degrees).

Serve on a bed of sauteed kale or zucchini noodles with your favorite marinara (we like Rao’s brand).