Yesterday, I posted about one of my new fave Roasted Sweet Potato recipes.
Today, I am gonna mash some of those tasty sweet potatoes and turn them into appetizer meatballs with Chorizo, Pepper Jack Cheese, and a bit of biscuit mix.
They were very good, but very rich and I should’ve used a smaller scoop to make the meatballs. I still ended up with 24 kinda large (two tablespoon scoop) meatballs, but a smaller scoop would’ve been better.
The good thing is, they freeze really well, so even with 60 meatballs, you can just stash ’em in freezer bags and grab ’em as needed.
INGREDIENTS
•1 lb Chorizo sausage, casings removed
•2-1/4 cups all-purpose biscuit mix
•1 (8 oz) bag shredded Pepper Jack cheese
•1/2 cup mashed roasted sweet potato
•1/8 tsp ground allspice
•1/8 tsp steakhouse seasoning
Important Note: the nice folx at Southern Living, where I came across the recipe this is based on, suggested simply “stirring together” the ingredients.
Do not do it!
This recipe calls for the food processor fitted with the metal blade.
So…
tumble all your ingredients into that food processor fitted with the metal blade and pulse until nicely mixed.
Line a baking pan with parchment paper and scoop the mixture into balls.
As you can see, these were pretty big for a munchie, but I got two dozen.
If you’d like, you can bake them right away (poistion them about one inch apart, becaase they will spread a bit)in a 350º oven for 20 minutes before serving, or…
Just pop that pan in the freezer until the balls are well and truly frozen, then transfer to freezer bags for use as needed.
When ready to bake, simply take out as many as you need and bake from frozen until done, mebbe 25 minutes.
I served ours with sweet chili sauce, but you could try stirring 1/2 cup of plum jam into three tablespoons of Dijon mustard for a spicy sweet dipping sauce.