Chorizo Potato Breakfast Meatballs are the perfect grab-and-go breakfast! Made with ground pork, shredded potatoes, spinach, and bold seasonings, these chorizo meatballs with avocado-cilantro sauce are sure to become a new breakfast favorite.
0 Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
1 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.
2 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.
3 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.
4 While the meatballs are baking, blend together all sauce ingredients, adding in water 1 tablespoon at a time until desired consistency is achieved.
5 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.
