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?

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    Comments

      1. Ronnie, they are fabulous! To be quite honest, there’s a lot going on, flavorwise, with the meatballs. In a good way. So personally I would opt to not serve them with a dipping sauce. But if you’d like to have that, how about the following chimichurri recipe? I’d swap out the oregano for cilantro so as to echo the cilantro in the meatballs. Kindly let us know how it goes!

    1. I want to premake these, cook them, freeze them, and then serve them as a sarter at a party next week. Will they be ok and not dry out too much? After defrosting them should I reheat them in the oven or saute them in a pan? Thanks.

      1. Kerrie, rather than cook them prior to freezing, I strongly recommend you simply mix together the ingredients and shape them into meatballs and freeze them uncooked. Then defrost them in the fridge overnight and continue with the cooking. This will, I promise, result in far better results.

    2. I’m making these tonight. I was already planning on making spaghetti and meatball using beef and chorizo, then I saw your recipe. Johnsonville has Chorizo now and I already had it in the freezer. I’m using a pound of ground beef with 1/4-1/2 pound (2 chorizo sausages out of the 6 pack). I took the chorizo casing off and mixed it with the beef. I’ll let you know how they turn out.

      1. Fresh and wet, Rita. You want the kind that’s just like raw sausage since you have to smoosh it with the raw ground beef and then bake it. Kindly let us know how you like the recipe…

        1. I had the same question because the recipe was listed as being Spanish. The thing is, Spanish Chorizo is like a dry salami, and I was having a hard time visualizing grinding the dried Chorizo and mixing it with ground beef. I just don’t think it would cook right. Conversely, Mexican Chorizo is a raw meat product that would mix fine but, has an entirely different flavor. I plan to make a batch this weekend and will use Mexican Chorizo as I think it will work better and I like the flavor.

          1. We tried this last night. It was pretty fantastic. We tried the Spanish-style chorizo; we just cut it in pieces and ground it in the food processor prior to mixing. Worked out really well! Great recipe.

          2. Many thanks, Mike H., and an excellent point on the Spanish listing, I deleted it to avoid confusion. We were referring more to the overall flavor profile as being influenced by Spain, but I can see how that would be misleading. Greatly appreciate you taking the time to let us know and looking forward to hearing what you think of the meatballs…

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