2 teaspoons finely chopped fresh garlic
8 ounces cured smoked chorizo sausage, chopped
1 (14 1/2-ounce) can diced tomatoes
1 (2-ounce) jar diced pimientos
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
1 (18-ounce) package (36) fully cooked frozen meatballs, thawed
1/4 cup chicken broth
3 tablespoons dry white wine
Melt butter in 12-inch skillet until sizzling; add garlic. Cook 1 minute or until softened. Add sausage; cook over medium-high heat, stirring occasionally, 3-5 minutes or until sausage is heated through.
Reduce heat to medium; add tomatoes, pimientos, cumin, paprika and red pepper. Cook 5 minutes or until mixture is slightly thickened.
Place sausage mixture in food processor bowl fitted with metal blade. Cover; process 1-2 minutes or until smooth.
Add chicken broth, wine and meatballs to same skillet; pour sausage mixture over meatballs. Cook over medium heat, stirring occasionally, 10-12 minutes or until heated through.
- Cured, smoked chorizo sausage can be found at Mexican markets or in the ethnic section of the supermarket. If it is not available, select highly seasoned link sausage or bulk sausage and cook thoroughly until no pink remains.
- This appetizer can be kept warm in a slow cooker.
- Serve meatball mixture over shredded lettuce in crisp taco salad shell. Top with chopped tomatoes and a dollop of sour cream.