Castillo Espanol Chorizo Meatballs

Ingredients 

• ¾ lb ground beef

• ¼ lb Mexican style pork chorizo 

• 2 large eggs (lightly beaten)

• 4 cloves garlic (minced) 

• 1 tsp smoked paprika

• ¾ tsp salt

• ¾ cup panko breadcrumbs

• ½ cup Castillo Espanol Manchego 3 Months D.O. (finely shredded)

• 24 basil leafs

Preheat the broiler and arrange a rack about 6 inches from the heat. Line a large rimmed baking sheet with foil and set aside. In a large bowl, whisk together eggs, garlic, paprika, and salt. Stir in Panko and ½ cup of Castillo Espanol Manchego 3 Months D.O.  Add pork and chorizo and gently mix until well combined. With dampened hands shape the mixture into 24 meatballs, about 1 ½ inch in diameter, arranging them on the prepared baking sheet. Broil meatballs until cooked through and lightly browned (12-14 minutes) turning halfway through. Set aside to cool slightly for about 3 minutes. Spear a basil leaves (fold larger ones in half) and meatballs on toothpicks and transfer to a serving plate.  Sprinkle with the remaining 2 tbsps of Manchego.