Spanish Chicken and Chorizo Meatballs with Garlic Aioli

Spanish Chicken and Chorizo Meatballs

Ingredients

Method

For best results use the ExactSlice ™ KitchenAid Food Processor
Preheat grill to very hot. Line two baking trays with baking paper. Place the capsicum, skin side up onto one of the trays, grill until very charred
Place capsicums into a container and seal. Set aside for 10 minutes to sweat. Peel off skin and discard
Preheat the oven to 220°C (200°C fan forced)
Place the capsicum, red onion, garlic, parsley, chilli, chorizo, rind, paprika, cinnamon and black pepper into the work bowl of the food processor. Cover and pulse until finely chopped
With the motor running, add the chicken piece by piece through the small feed tube. Process until finely chopped and well mixed
Using wet hands, roll into small sized meatballs and place on prepared tray and spray lightly with the oil spray
Bake on the centre shelf of the oven for 20 minutes or until cooked and lightly charred. Squeeze over the lemon juice. Serve immediately with the Garlic Aioli

Garlic Aioli

Ingredients

Method

Place egg yolks, garlic, lemon rind and about 1 tablespoon of the vinegar into the mini bowl of the processor.
Process 10 seconds. With the motor running add the oils in a very slow stream through the narrow feed tube until the mayonnaise has thickened.
Add the remaining vinegar until the desired thickness is reached. Season to taste.