PLANCHA-COOKED MEATBALLS WITH SHERRY VINEGAR AND PARSLEY
Serves: makes 20 meatballs
- EGG setup: Plancha attachment over direct heat, Solid Technics pan for later
- Recommended charcoal: Lump
- EGG target temperature: 200c
- Cooking time: 10-15 minutes
Ingredients
FOR THE CHORIZO
- 1 kg pork mince, ideally free range and with high fat content
- 20 g smoked paprika, either pimenton de la Vera, dulce or picante.
- 10 g Cornish sea salt
- 5 g cracked black pepper
- 5 g ground cumin
- 5 g ground coriander
- 3 g dried oregano
- 3 g dried thyme
- 3 cloves garlic, finely chopped
- 150 ml red wine
- 1/2 tsp cayenne pepper
FOR COOKING AND FINISHING
- Olive oil, for the plancha
- 2 tbsp sherry vinegar (maybe more!)
- Handful fresh parsley, finely chopped
OVERVIEW
This recipe showcases freshly made chorizo sausage, shaped into meatballs and seared over the plancha attachment on the Big Green Egg. A quick toss in sherry vinegar and parsley in a Solid Technics pan balances the beautiful richness with a bright, tangy finish.
MIX YOUR BALLS
In a large bowl, thoroughly mix all the ingredients together until well combined. Cover the mix and let it rest in the fridge for at least two hours, or ideally overnight. This will give your mix time to let the flavours fully develop.
SET UP YOUR EGG
Set up the Big Green Egg with the plancha attachment over a direct heat. Get the temperature up to 200 c and lightly oil the plancha. When the plancha is up to temperature, you are ready to cook.
SEARING YOUR BALLS
Time to shape your balls. Get your mix from the fridge and roll into golf ball sized meatballs, roughly 50 g each. Its best to try and get them to room temperature before you cook them, so give the mix a bit of time to adjust once out of the fridge.
Once the Egg is up to temp, place the meatballs on the hot plancha, ensuring you leave some space between them. Sear your balls for 2-3 minutes per side, turning occasionally until deeply browned and cooked through, this should take about ten minutes. Once browned, remove your balls from the plancha and start to heat your pan. Once the pan is hot, add your sherry vinegar and allow it to sizzle, then pop your balls into the vinegar and drizzle with olive oil. Remove from the heat and finish with chopped parsley and Cornish sea salt.
These are best served as a quick and easy appetiser and go really well with Padron Peppers or just some good, fresh bread.
