Pan Roast Potatoes
Turn oven to 425°F and place rack in the highest position. Heat a large ovenproof skillet over medium-high heat. Wash potatoes and cut into quarters. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil and potatoes to skillet. Cook for 4-5 minutes, tossing occasionally until beginning to brown. Season with salt. Place skillet in oven immediately and set a timer for 15 minutes.
Meanwhile, drain chorizo. In a mixing bowl, add chorizo, oats, half of the onion, and 1 tsp. of (2 tsp. for 4 servings) garlic. Mix well and form into 8 (16 for 4 servings) meatballs.
Cook Meatballs + Sauce
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a second skillet over high heat. Add meatballs and cook for 4-5 minutes, turning as needed until outsides are evenly brown. Stir in remaining onion, garlic, and spice blend until fragrant. Stir in fire roasted tomatoes. Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for 7-10 minutes, or until meatballs are cooked to an internal temperature of 165°F.
Prepare Swiss Chard
Meanwhile, wash lemon and Swiss chard. Zest and cut lemon in half. Remove Swiss chard leaves from stem and cut into bite-sized pieces.
Prepare Lemon Garlic Mayo
Mix mayonnaise with mayo spice, salt, pepper, lemon zest, and quarter of the lemon juice to taste.
Finish Cooking Vegetables
When timer goes off, turn potatoes and set broiler to 500°F. Place potatoes back in oven and broil for 5 minutes, or until potatoes are golden, crispy and tender. Add Swiss chard to tomato sauce and cover with a lid. Cook for 2-3 minutes or until bright green and tender.
Divide roasted potatoes onto plates. Add meatballs to plates and spoon tomato sauce over potatoes. Serve with a side of lemon garlic mayo and remaining lemon juice.