Chorizo-Infused Meatball Starters

Photo: Carolyn Tillery

In America, we love our meatballs. And we’re not alone. If a culture eats beef—or chicken, turkey, pork, lamb, or venison—they’ve got meatball recipes. While most of us immediately think of spaghetti and meatballs or Swedish meatballs, the simple meatball has an endless repertoire.

However, the meatball is neither Italian nor Swedish. It originated in the Ottoman Empire, present-day Turkey, and first appeared in a Swedish cookbook in 1755. The meatball’s lasting popularity is largely due to its versatility and relatively inexpensive preparation.

Today, meatballs are popular items on restaurant starter menus and cocktail buffets. With more hostesses providing hearty starters, especially when serving alcohol, protein-rich meatballs are a logical option.

We Texans usually associate the sausage with Mexican dishes,

but its origins are actually Spain and Portugal.

Adding chorizo to ground beef meatballs gives the traditional dish a flavor-filled kick. Chorizo is a sausage traditionally made with pork and seasoned with spices, including paprika, garlic, and salt. We Texans usually associate the sausage with Mexican dishes, but its origins are actually Spain and Portugal. It’s generally available in three types: mushy, hard like salami, or crumbly, resembling hamburger. For my recipe, I prefer the mushy version, as it melds well with the beef. Chorizo has a high-fat content. So, I strongly recommend using lean ground beef to offset the fat content and drippings when cooking.

This meatball has a bold taste, so I suggest mild seasonings in the sauce. Serve with garlic bread, bruschetta toast, tortilla chips, or even crispy veggies.

Ingredients

16 oz lean ground beef

6 oz chorizo; I prefer Cacique Pork Chorizo

½ cup plain breadcrumbs

¼ tsp. ground black pepper

½ tsp. salt

¼ grated yellow onion

1 beaten egg

Prepared marinara sauce

Mexican cheese for garnish; I prefer Queso Fresco LaVaquita Fresh Cheese

Directions

1. In a large mixing bowl, crumble ground beef and add chorizo in nickel-size pinches. Add breadcrumbs, pepper, salt, onion, and beaten egg.

2. Combine the ingredients well, ensuring everything is completely melded together. Roll the mixture into golf-ball-size rounds or a little larger, keeping them uniform.

3. Spray a skillet with oil and cook the meatballs on medium heat. Lightly brown them on all sides, adding a tablespoon of water as needed to prevent them from sticking. The meatballs’ exterior should be soft, not hard.

4. Once the meatballs are done (light brown) inside, remove them from the skillet and set aside. Wash the skillet and fill it with sauce, heating it to a simmer. Return the meatballs to the skillet, bathe them in the sauce, and simmer for fifteen minutes to incorporate their flavor into the sauce.

5. Plate your meatballs and garnish with white Mexican cheese.