Chorizo Meatballs

These chorizo meatballs are simple to make with ground beef and Spanish pork chorizo, Cheddar cheese, red onion, cilantro, chili powder, cumin, and oregano. Honestly some of the best meatballs we’ve ever made.

White pan of 24 orange-red chorizo golf-ball-size meatballs

Chorizo meatballs bring a sorta indescribable, sorta highfalutin flair to everyday cooking. They’re foolproof, flawless, and intensely flavorful. Made with pork sausage and, well, we’re gonna let you find out the rest when you read the recipe. Not your typical meaball. Not at all. Undeniably a game changer…as well as a keeper.–Renee Schettler

Chorizo Meatballs

  • Quick Glance
  • (8)
  • 25 M
  • 45 M
  • Serves 4 to 6
5/5 - 8 reviews
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Ingredients


Directions

Preheat the oven to 450°F (230°C). Slick a rimmed baking sheet or a roasting pan with 2 tablespoons of the oil.

In a skillet over medium heat, warm the remaining 1 tablespoon oil. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 minutes.

Meanwhile, in a large bowl, beat the egg and milk together. Add the bread crumbs, cheese, cilantro, chili powder, cumin, and oregano and combine.

Add the sautéed onion and garlic to the egg mixture along with the beef and chorizo. Add the salt and mix thoroughly.

Using dampened hands, roll about 1 tablespoon chorizo mixture into balls about 1 1/2 inches (4 centimeters) in diameter, taking care not to squash the mixture too much. Take care that the meatballs are all the same size to ensure they cook evenly. Arrange the meatballs on the baking sheet, spacing them evenly.

Roast for 12 to 18 minutes, until the meatballs are cooked through. Serve immediately. Originally published September 16, 2015.

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    Tuxedo Variation

    • Cocktail Party Chorizo Meatballs
    • Tux variation

      For chorizo meatballs that are daintier—and easier for your guests to manage as they juggle a cocktail in one hand and a toothpick, napkin, and party nosh in the other—simply use half the amount of chorizo meatball mixture as directed in the recipe above when you shape the meatballs and bake for a shorter amount of time. Begin checking on the meatballs after 8 minutes.

    • *WHAT YOU NEED TO KNOW ABOUT MAKING HOMEMADE BREAD CRUMBS

    • To make homemade bread crumbs, use 2- to 3-day-old stale bread of any sort and pulse it in a food processor until crumbs form. For softer bread crumbs, use bread that’s been soaked in milk or water.

    Recipe Testers' Reviews

    Foolproof, flawless, flavorful. One bite of these chorizo meatballs was all it took to confirm that this was a winning recipe. Juicy, delicate texture, brimming with bold flavors—I could devour a boatload of these.

    Since the recipe called for 1 teaspoon chili powder, my natural instincts made me add Indian hot chili powder—oh yeah, so worth it! I added approximately 1 teaspoon salt to the mix. And then 12 minutes in my Viking rendered these beautiful babies! I dig flavors that don't require the extra elevation of frying or oil.

    One can serve these as appetizers or, like me, you can make chorizo meatball gyros with them. Throw some pickled onions on top, smash the beautiful babies, and it's a party in your mouth!

    If you’re looking to whip up some spicy meatballs for tonight’s dinner, this is your recipe. Indeed, I saw this chorizo meatballs recipe in the morning and made these meatballs the same afternoon. I had all the ingredients on hand except the chorizo and bread, which I picked up in the meantime.

    As a bonus, the meatballs are baked, not fried, so they can be cooked up all at once. The chorizo enhanced with chili powder gives these quite a kick. They looked and smelled so fabulous coming out of the oven, it was hard to resist eating one right away. (I withstood temptation and waited until the rest of the meal was finished and on the table.)

    After I turned on the oven, I prepped, mixed, and formed the meatballs and put them on the sheet pan to go into the oven, yet the oven still wasn’t preheated—they come together that quickly.

    My bread crumbs were from a baguette and I used Monterey Jack cheese. I did not add salt because of the chorizo and cheese. There is so much heat and flavor going on, it seemed unnecessary to add more salt.

    I served the meatballs alongside a planned (ahem) vegetarian main dish of spinach lasagna. We also had baguette slices from the same bread I used to make the fresh bread crumbs, along with a dipping sauce of peppery extra-virgin olive oil and balsamic vinegar with some fresh herbs.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    1. I love making meatballs but I have never come across a recipe like this. Well I tried it and it is amazing. Walking away from the traditional Itallian style, this might be the very best alternative recipe I have ever tried for a meatball. I thought the ingredients were odd but I stuck to the recipe and the results speak for themselves. I put together some fine diced garlic, onion and diced cherry tomatoes in butter and sautéed them and then added a half cup of white wine. Then I added the al dente pasta and the meatballs from this recipe. Just a little more butter and tossed it around in a stove top pot on low heat. Perfection. I will certainly share this with others and most certainly make this meatball recipe again and again. I can’t wait to try this meatball recipe with different sauces and now I’m thinking about using the recipe to make a delicious meatloaf.

      1. Seamus, your meal looks amazing! We’re delighted you took a chance on the recipe and stuck with it and are even more pleased at how much you loved the results. Thanks so much for sharing with others and with us! We can’t wait to hear what you try next.

      1. Yes, Pamela, several of our readers have, and the results are great. Looking forward to hearing about yours!

      1. Glad you like these so much, Natalie! Sure, you could freeze them, although they may dry out a touch upon rewarming. (I’d suggest thawing overnight in the fridge, placing them in a roasting pan, covering with foil, and rewarming in a moderate oven.)

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