Chorizo Meatballs With Rice and Beans (Slow Cooker)

Making your own chorizo is a little bit of trouble but oh so worth it, because it’s almost impossible to find a really good product.  I’ve made this chorizo out of ground turkey, ground pork, whatever.  It always works and is delicious.  This is “love your spices” time because you’re going to use a lot of them.  You need to mix the meat into the chorizo blend the night before cooking, it works out perfectly with soaking the beans overnight also.

Chorizo Meatballs With Rice and Beans (Slow Cooker)

Chorizo Meatballs With Rice and Beans (Slow Cooker)

Prep Time: 25 minutes

Serving Size: Serves 6-8

Ingredients

    Meatballs
  • 2 lbs of chorizo meat (see recipe below)
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup polenta cornmeal
  • 1/2 medium onion, finely chopped
  • 4 cloves garlic, minced or pressed
  • 3 eggs
  • Beans and Rice
  • 1 cup dried beans, soaked (I used mayocoba)
  • 1 cup rice (I use arborio and it turned out very creamy)
  • 1/2 bunch cilantro, chopped
  • 1 TBSP granulated garlic powder
  • 1 TBSP granulated onion powder
  • 1 TBSP smoked paprika
  • 1 (7 oz) can chopped green chiles
  • 1 (8 oz) pkg cream cheese, frozen and defrosted, crumbled over all ingredients*
  • Salt
  • 5 1/2 cups liquid, combination of salsa or picante and broth

Instructions

  1. Mix all ingredients. Form 15-16 meatballs.
  2. Before you put the meatballs in the slow cooker, either brown them in oil in a large skillet or place on greased baking sheet and bake at 450 for about 10 minutes or until slightly brown.
  3. In the slow cooker, place the beans and the rice.
  4. Add the remainder of the ingredients. Stir slightly. Place meatballs on top.
  5. Cover and cook on low 7-8 hours.
  6. Note: *if you freeze the cream cheese and defrost, it breaks apart easily
http://www.centexcooks.com/chorizo-meatballs-with-rice-and-beans-slow-cooker/

Homemade Chorizo

Ingredients

  • 2 lbs ground meat (I used 1 lb ground pork and 1 lb ground beef)
  • 1-2 TBSP cayenne
  • 1 TBSP kosher salt
  • 1 TBSP granulated garlic powder
  • 1 TBSP granulated onion powder
  • 2 tsp dried oregano
  • 1 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 cup paprika
  • 1/2 cup cider vinegar
  • 2-3 TBSP extra virgin olive oil
  • Dashes of smoked tobasco

Instructions

  1. Mix all ingredients together, cover, and set in fridge overnight.
http://www.centexcooks.com/chorizo-meatballs-with-rice-and-beans-slow-cooker/