Mexican Chorizo Meatballs

These certainly ain’t your mama’s meatballs. I’m not saying your mama’s meatballs aren’t bomb. I’m just saying these little Mexican-influenced spheres of perfection are unlike any meatballs you’ve tried, in the best way possible. For one thing, not many meatballs feature a majorly delicious combo of beef and chorizo with Mexican spices. Also, not many meatballs are made with fresh cilantro. Holy moly. 

These meatballs would be perfectly served as an appetizer at your next get-together. Yes, Covid, I’m looking at you. I am “patiently” giving you my arms-crossed, teacher stare. It’s time for you to go so that we can have parties again. Anyway, I promise if you serve these to your friends when the time comes, they will always RSVP a yes to all of your parties. But not just for the meatballs. They probably like you too.


1 lb. ground beef

½ lb. Mexican chorizo

½ small yellow onion, finely chopped

4 cloves garlic, minced

1 egg, beaten

¾ c. breadcrumbs

¼ c. chopped cilantro

2 tsp. cumin

2 tsp. oregano

2 Tbsp. olive oil

Pepper to taste

Preheat the oven to 450. 

Heat 1 Tbsp. olive oil in a skillet over medium high heat. Add the onion and cook for 3 minutes. Add garlic and cook for 1 more minute. Set aside and allow the onions and garlic to cool.

While you’re waiting, combine the egg, breadcrumbs, cilantro, cumin, and oregano. Add the beef and chorizo and mix together with your hands. Add the garlic and onions and mix together with your hands until everything is mixed together as uniformly as possible. 

Gently form the meatballs so that they are about 2 inches in diameter. All of the meatballs should be about the same size. Wipe out the skillet that you used for the onions and garlic. Heat 1 Tbsp. olive oil (or more, if needed) over medium high heat. Gently brown the meatballs on all sides for about 2 minutes. 

Remove the meatballs from the heat and place on a greased baking sheet. Bake for 10-15 minutes or until meatballs are cooked through.

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