Smoky Pork Meatballs with Pomegranate Yoghurt Dip

It just wouldn’t be a cocktail party or holiday gathering without some hors d’oeuvres on hand. For that, Kanel's pretty smitten with these easy-to-prep pork meatballs, served with a refreshing Pomegranate Yogurt Dip, which balances out the smoky flavour of the meat that comes from their Smoked Chorizo Rub. It’s a snack the whole party’s sure to enjoy, and promptly devour.

NUT-FREE

INGREDIENTS

500g ground pork
1 small finely chopped onion
½ cup chopped parsley
½ cup breadcrumbs
1 egg
½ tbsp Smoked Chorizo Rub
½ cup pomegranate seeds
2 cups 10% plain greek yogurt
Olive Oil
Chopped parsley, to finish

INSTRUCTIONS

Preheat oven to 400 F and lightly grease a baking sheet with oil.

In a large bowl, combine pork, onion, parsley, breadcrumbs, egg and Smoked Chorizo Rub. Mix well. Coat hands with olive oil and mold into 1 tbsp balls, placing each on the baking sheet with a bit of space between them.

Bake for at least 20 minutes, turning halfway through cooking time, until the center of the meatballs registers at 145 F. Remove from the oven and allow to rest for at least 5 minutes before serving.

Serve with yogurt, topped with pomegranate seeds, a drizzle of oil and a heavy sprinkle of chopped parsley.

Smoked Chorizo Corn Ole

Just as every superhero needs a sidekick, every main course needs a side dish — and this Smoked Chorizo Corn Ole is it. The corn’s sweetness pairs deliciously with red peppers and French shallots while the Smoked Chorizo Rub adds major heat. Serve it alongside pork chops or chicken or toss the leftovers in a salad for tomorrow’s lunch.

GLUTEN-FREE | DAIRY-FREE | NUT-FREE

INGREDIENTS

6 slices pre-cooked bacon, chopped (alternatively 6 slices bacon, cooked till semi crisp)
1 large french shallot, thinly sliced
1/2 red pepper, thinly sliced and cubed
1 Tbsp Smoked Chorizo Rub
2 cups peaches and cream corn giblets (frozen or vacuum packed)
Oil

INSTRUCTIONS

Add a small amount of oil to a frying pan on medium heat.

Add bacon, shallots and peppers frying pan.

When vegetables are soft make a well in the center and add 1/2 tbsp oil and Smoked Chorizo Rub and mix to encorporate.

Turn up the heat to medium high. Add corn and stir until corn starts to char.

Serve immediately.