With mild spice, protein, greens, and healthy carbs in every bite, these chorizo potato breakfast meatballs are the perfect portable, make-ahead breakfast!
Total Time:40 minutes
Yield:Serves 8, makes about 32 meatballs 1x
For the Meatballs:
1 large russet potato (about 1 pound), peeled
1 ½ cups chopped baby spinach (may also use kale)
2 pounds ground pork (may also use ground turkey)
3 tablespoons apple cider vinegar
1 tablespoon paprika
2 teaspoons ancho chile powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, optional
For the Sauce:
1 small avocado
1/2 cup cilantro
1/2 teaspoon salt
1 tablespoon lime juice
2–3 tablespoons water, to desired consistency
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Grate the potato (we recommend using the shredder attachment of your food processor for quickest results), then place 1 ½ cups of shredded potato in a tea towel and squeeze the potato to get rid of excess moisture.
Add the shredded potato to a large bowl along with the remaining spinach, ground pork, and seasonings, then work the mixture with your hands until fully combined.
Roll the mixture into 1-inch balls then place on the parchment paper-lined baking sheet. Bake for 25 minutes, until the meatballs are fully cooked and browned on top.
While the meatballs are baking, blend together all sauce ingredients, adding in water 1 tablespoon at a time until desired consistency is achieved.
Eat immediately, or store in the refrigerator for up to 5 days or the freezer for up to 5 months. To reheat, either microwave them for 1 minute, or place in a skillet with a teaspoon of oil over medium heat and cook for 2 minutes per side, until browned and fully warmed through.