Chorizo Meatballs With Smoked Chimichurri Sauce

• 4 ounces guajillo chiles
• 6 1/2 tablespoons arbol chile
• 2 3/16 cups cilantro
• 1/2 cup apple cider vinegar
• 5 3/4 tablespoons paprika
• 2 1/2 tablespoons salt
• 4 tablespoons oregano dried and ground
• 6 1/4 tablespoons black pepper ground
• 1 1/4 tablespoons cumin ground
• 5 tablespoons coriander ground
• 5 7/8 tablespoons garlic minced
• 1/8 tablespoon clove ground
• 3/4 teaspoon bay leaf ground
• 1 pork shoulder ground
• 3/4 cup panko breadcrumbs
• 1 tablespoon salt
• 2 eggs
• 1 tablespoon honey
• 1 bunch cilantro roughly chopped
• 1/2 bunch parsley roughly chopped
• 2 cloves garlic roughly chopped
• 4 tablespoons capers chopped
• anchovies To taste
• olive oil As needed
• olive oil As needed smoked

1. 1. Deseed, toast and soak guajillos and arbol chiles fully submerged in warm water for 30 minutes until fully rehydrated.
2. 2. Blend all seasoning with soaking liquid and chiles.
3. 3. Combine pork with chorizo seasoning.
4. 4. Add panko, salt, eggs and honey to pork and mix by hand.
5. 5. Form meatballs into desired size.
6. 6. Bake meatballs at 350u0b0F for 10 minutes.
7. 1. Combine ingredients in food processor and blend until smooth.
8. 2. Reserve at room temperature until service.

guajillo chiles, arbol chile, cilantro, apple cider vinegar, paprika, salt, oregano, black pepper, cumin ground, coriander ground, garlic, clove ground, bay leaf ground, pork shoulder ground, breadcrumbs, salt, eggs, honey, cilantro, parsley, garlic, capers, anchovies, olive oil, olive oil

Taken from www.yummly.com/recipe/Chorizo-Meatballs-with-Smoked-Chimichurri-Sauce-2255011 (may not work)