Chorizo Meatballs
User Reviews
4.9
Chorizo Meatballs
Description
This recipe for Chorizo Meatballs uses a mixture of ground beef and Spanish-style chorizo, seasoned with chili powder, cumin, oregano, and chopped cilantro. Finely chopped onion and garlic are sautéed first to soften and mellow their flavor before being mixed into the meatball batter along with grated cheddar or Monterey Jack cheese, bread crumbs, egg, and milk to bind everything together. The meatballs are formed to uniform size for even cooking, then roasted at a high oven temperature until they are just cooked through.
The flavor blends the smoky, slightly spicy chorizo with the fresh herbs, aromatic spices, and richness from the cheese and egg. The texture is firm but juicy, with a tender interior that holds together nicely. The roasting method encourages browning and a crust on the outside.
These meatballs can be served hot as appetizers with toothpicks at a cocktail party or alongside sides for a main dish. Smaller versions can be made for ease of eating at gatherings. They reheat well and can be made in advance.
For homemade bread crumbs, slightly stale bread pulsed in a food processor can be used. Softer crumbs can be made by soaking bread in milk or water before processing. Smaller meatballs require reduced cooking time and should be monitored for doneness before the full recommended bake time.
Ingredients
- 3 tablespoons olive oil
- 1/4 medium red onion finely chopped
- 3 cloves garlic finely chopped
- 1 large egg
- 2 tablespoons milk
- 3/4 cup bread crumbs fresh store-bought or homemade
- 1/2 cup cheddar cheese grated, or monterey jack cheese
- 3 tablespoons cilantro chopped
- 1 teaspoon chili powder
- 2 teaspoons cumin ground
- 1 teaspoon oregano
- 1 pound ground beef
- 1/2 pound chorizo the Spanish sort and not the Mexican kind, ground
- 1 teaspoon salt or less to taste
Instructions
- 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.
Notes
- Make smaller meatballs for party appetizers and reduce baking time; start checking after 8 minutes to avoid overcooking.
- Use homemade bread crumbs from slightly stale bread pulsed in a food processor; soak in milk or water for softer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 724kcal | 36% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 55g | 85% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 1330mg | 55% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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