Chorizo meatballs made with chorizo and beef are simmered in a sauce and served over rice.
Chorizo is seasoned meat usually made of pork that is most often used in Mexican or Spanish cooking. You can find it in the meat section of your grocery store near things like bacon or sausage. It’ll often be in a tube but can also be found in packages similar to ground beef. If you’ve never had it – this is a fun recipe to try it out.
Chorizo Meatball Ingredients
- Ground beef
- Chorizo
- Crushed tortilla chips
- Green onions
- Cumin
- Beef broth – you can substitute chicken broth
- Cinnamon stick or a pinch of ground cinnamon
- Rice
- Tomato paste
- Oil for frying
Chorizo Meatballs Directions
Put the ground beef, chorizo, tortilla chips, green onions, and cumin in a food processor and pulse until smooth.
Form the meat mixture into 2″ balls using your hands or a cookie scoop. Set on a plate or platter as you make them.
Heat oil in a large pot or pan over medium-high heat. The pot should be big enough to hold all the meatballs later on. Fry the meatballs in batches for 8-10 minutes turning so that each side of the meatball is browned.
Remove the meatballs from the pan onto a paper towel-lined plate. Set aside.
Add the broth to the pot and bring to a simmer. Stir to loosen all the brown bits from frying the meatballs.
Add the rice, cinnamon stick, tomato paste, and meatballs to the broth and simmer for 30 minutes.
Remove the meatballs and cinnamon stick from the broth. Use a handheld blender to puree the sauce. Serve the meatball over white or Mexican rice covered with the sauce. If you want to skip making the sauce, you could serve these over rice after frying them with enchilada sauce or salsa.
Chorizo Meatballs
Ingredients
- 8 ounces ground beef
- 8 ounces chorizo
- 1/2 cup crushed tortilla chips
- 2 chopped green onions
- 1/4 teaspoon cumin
- 2 cups beef broth
- 1 cinnamon stick or a pinch of ground cinnamon
- 1/4 cup white rice
- 1 Tablespoon tomato paste
- Oil for frying
Instructions
- Put the ground beef, chorizo, tortilla chips, green onions, and cumin in a food processor and pulse until smooth.
- Form the meat mixture into 2" balls using your hands or a cookie scoop. Set on a plate or platter as you make them.
- Heat oil in a pan over medium-high heat.
- Cook the meatballs in batches for 8-10 minutes turning so that each side of the meatball is browned.
- Remove the meatballs from the pan onto a paper towel-lined plate. Set aside.
- Add broth to the pan and bring to a simmer. Scrape up all the bits from frying the meatballs.
- Add the rice, cinnamon stick, tomato paste, and meatballs to the broth and simmer for 30 minutes.
- Remove the meatballs and cinnamon stick from the broth. Use a handheld blender to puree the sauce.
- Serve the meatball over rice covered with the sauce.