Ingredients

1.

Ground pork
17.5 oz
2.

Fresh Food Spanish Chorizo
2 oz
3.

Extra virgin olive oil
1.5 tbsp
4.

Tomato, canned
1 cup
5.

Rosemary, fresh
1 tbsp
6.

Gourmet Collection Smoked Paprika
1 tsp
7.

Garlic
1 clove
8.

Lemon Peel Or Zest Raw
1 tsp
9.

Red onion
0.5 medium - 2 1/2" diameter
10.

Chicken broth, bouillon or consomme, homemade
0.5 cup
11.

Salt, sea salt
0.5 tsp
12.

Black pepper
0.13 tsp

Instructions

1.
Add the ground pork, paprika, lemon zest, and a good pinch of salt and pepper to a mixing bowl. Finely chop the rosemary and garlic. Add the rosemary and garlic to the bowl and mix everything well with your hands.
2.
Heat a tablespoon of olive oil in a skillet over a medium/high heat. Divide the meat mixture into 16 even-sized portions and roll each portion into a ball. Add the meatballs to the skillet and cook until browned all over. Remove from the skillet with a slotted spoon and set to one side.
3.
Add the half tablespoon of olive oil to the skillet. Roughly dice the chorizo. Add the chorizo to the skillet and pan-fry over a medium heat until browned all over and releasing its oils. Remove from the skillet with a slotted spoon and set aside with the meatballs.
4.
Finely dice the onion and add to the skillet. Sweat gently for a few minutes until tender and fragrant. Add the chopped tomatoes, stock, salt and pepper. Stir well to combine and bring up to a boil.
5.
Reduce the sauce to a simmer. Return the meatballs and chorizo to the skillet, stir well. Continue to simmer for a further 10 minutes or until the sauce has reduced down and the meatballs are cooked through. Serve hot with your preferred Keto sides.