Recipe excerpted from Fusão: Untraditional Recipes Inspired by Brasil by Ixta Belfrage with photographs by Kim Lightbody and Pedro Pinho, published by Interlink Publishing Group. 

If you've ever tried Calabresa sausages in Brazil-which are modeled on Calabrian sausages­ you'll know that they are superior to just about any other sausage out there (don't get me started on my contempt for English sausages, which lack flavor and texture and are always filled to the brim with rusk and fillers). Fresh Calabresa sausages are hard to come by (unless you can get to a Brazilian butcher), which is why I've come up with these meatballs. Just like Italian and Brazilian sausages, they are packed full of flavor and have a chunky texture.

I've added a few of my favorite untraditional flavors here-guava jam, curry powder, Scotch bonnet and mustard-and the result is sweet, sticky and completely addictive.

These meatballs go incredibly well with the feijiio and the Blood oranges with chile ginger-garlic oil. You could also shape them into patties and serve them in buns with a zingy herb and onion salad, or with fried eggs.