The Spaniard

Name: The Spaniard
Ingredients: 2 tablespoons olive oil; 1 pound ground pork; 1/2 pound dry spanish chorizo, finely diced; 1/2 pound manchego cheese, finely diced; 3 cups cooked long-grain white rice; 2 large eggs; 1/2 cup bread crumbs; 2 tablespoons tomato paste; 1 garlic clove, minced; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt

11 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 pound ground pork
1/2 pound dry spanish chorizo, finely diced
1/2 pound manchego cheese, finely diced
3 cups cooked long-grain white rice
2 large eggs
1/2 cup bread crumbs
2 tablespoons tomato paste
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt

Directions

1

Preheat the oven to 450F.
2

Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3

Set aside.
4

Combine the ground pork, chorizo, Manchego, rice, eggs, bread crumbs, tomato paste, garlic, red pepper flakes, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
5

Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6

Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7

The meatballs should be touching one another.
8

Roast for 20 minutes, or until the meatballs are firm and cooked through.
9

A meat thermometer inserted into the center of a meatball should read 165F.
10

Allow the meatballs to cool for 5 minutes in the baking dish before serving.