Spicy little nuggets tucked into a tortilla with a sweet salsa for balance, o’le
Happy New Year! I thought it would be fitting to start it off with a little heat and a little sweet! Good balance, the way I want to live this upcoming year! So Chorizo Meatballs with Pineapple Salsa is a good place to start!
So we got back from our Christmas vacation and I thought I’d do a little organizing to start the new year off right. That was good in thought however it ended up being a ten day massive house clean out. All the Christmas decorations came down, every single drawer, closet, cabinet, basement and garage were downsized and bags of everything imaginable were set aside for charity donations. Then the cleaning started… All the grout was cleaned and sealed, granite resealed, baseboards, window sills and bathroom cabinets painted, carpets and windows cleaned. I haven’t done this type of clean out in years and it sure feels good! A great way to start the new year. My new year’s resolution, I will not buy anything until I make sure I don’t have it already! I found three identical rain jackets, we hardly get rain here and I’m not sure how I got three rain jackets! Uugh!
So tomorrow I’m going to my friend Yvette’s for a Tamalada party- a tamale making fiesta! I’m so excited! I have never made a tamale before and I’m looking forward to learning something new! So we are supposed to bring our best apron for a contest (I’m so winning this, I have a crazy apron) and something to share. Since it’s a Mexican theme, I’m bringing Chorizo Meatballs with Pineapple Salsa. While I was on my cleaning mission, I found a batch of Chorizo in the freezer and thought of making meatballs for the party! So, Chorizo Meatballs with Pineapple Salsa is what I came up with. A little spicy, balanced with a little sweet from the fresh pineapple.They turned out pretty darn good if I do say so myself! Oh, did I mention football on Sunday? These would be perfect to bring to the party- especially if you are in Denver. Everyone here is going to be glued to the TV for the Bronco’s win against San Diego!
Easy to make these little bite sized appetizers, Chorizo Meatballs with Pineapple Salsa! Make them this weekend and root for the Bronco’s!
- 1 bag of Tostitos Brand, scoop tortilla chips
- [b][br]For The Meatballs[br][/b]
- 2 pounds Chorizo sausage
- 1/2 cup onion, diced small
- 2 tbs olive oil
- 1 1/2 cups dried breadcrumbs
- 1 cup whole milk
- 2 eggs, beaten
- 1/2 cup chopped fresh cilantro
- 1/2 tsp salt
- [b][br]For The Salsa[br][/b]
- 2 cups pineapple, diced small
- 1/2 lime, juiced
- 1/2 jalapeno minced fine
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 1/2 tsp pepper
- Pre-heat oven to 375 degrees
- [b][br]For The Meatballs[br][/b]
- In a large bowl, place the bread crumbs and milk, stir well and let sit for about 5 minutes or until all the milk is absorbed.
- In a small pan, heat oil and cook onions until they become softened. About 3 minutes, remove from heat and set aside to cool.
- Add eggs, chorizo, cilantro and salt to bread mixture. Add cooked onions and stir until well combined.
- To make the meatballs, use a teaspoon to make little meatballs, roll in your hands to form. Line the meatballs on a cookie sheet (I put tin foil on the bottom and sprayed with cooking spray). Place in a pre-heated 375 degree oven and cook for 15-17 minutes.
- Remove and place each meatball in the Tostitos Scoop tortilla chip.
- [b][br]For The Salsa[br][/b]
- In a medium bowl, add the pineapple, lime juice, jalapeno, cilantro, salt and pepper and stir until well combined.
- Serve alongside chorizo meatballs
- Enjoy!