Spanish Chorizo and Beef Meatballs

Name: Spanish Chorizo and Beef Meatballs
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) ground beef (80/20 blend); 4 oz (115 g) Spanish chorizo, removed from casings, crumbled or finely chopped; ¼ small (40 g) onion, small, finely diced; 3 cloves (9 g) garlic cloves, minced; ¼ cup (30 g) breadcrumbs; 1 large (50 g) large egg, at room temperature; 1 tsp (2½ g) smoked paprika; ¼ tsp (½ g) ground cumin; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); 2 tbsp (30 ml) olive oil

From the MyKitchenBank Kitchen

Rustic, deeply flavored meatballs that combine seasoned ground beef with Spanish chorizo, smoked paprika, and garlic. Pan-fried until golden and cooked through, they take just 35 minutes from start to serving and are substantial enough to stand alone as a tapa or appetizer, or to be served with a sauce for dipping.

Prep: 15 min
Cook: 14 min
Wait: 6 min
Total: 35 min
Makes: 24 meatballs (4 servings)

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Steps

Before you start

Set out a large mixing bowl and 12-inch skillet so you're ready to cook
Have all ingredients prepped and measured before you start forming meatballs
Use ground beef and egg at room temperature for better binding
The meatballs can be formed and refrigerated for up to 2 days before cooking

1
Prep the ingredients
- Finely dice the 1/4 small onion and mince the 3 garlic cloves.
- If using fresh Spanish chorizo, remove it from its casings and crumble or finely chop it; if using cured/dry chorizo, finely mince it.
- Chop the 2 tablespoons fresh parsley.
- Measure out the breadcrumbs, smoked paprika, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cumin and have them ready.
- Crack the egg into a small bowl.
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Ready when: All ingredients are prepped and measured
2
Mix the meatball mixture
- Place the ground beef, prepared chorizo, diced onion, minced garlic, breadcrumbs, and egg in a large bowl.
- Add the smoked paprika, salt, black pepper, cumin, and parsley.
- Using your hands, gently mix until the ingredients are just combined and evenly distributed.
- Stop as soon as everything is mixed together—overmixing will make the meatballs tough and dense.
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Ready when: Mixture is evenly combined with no streaks of unmixed meat
Tip: Mix gently and briefly; overmixing makes meatballs tough and dense
3
Form into balls
- Using your hands, roll the mixture into 1-inch (2.5 cm) diameter balls, about the size of walnuts, making approximately 24 meatballs total.
- Try to keep them as uniform in size as possible so they cook evenly.
- If the mixture is sticky and clings to your hands, dampen your hands slightly with cool water.
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Ready when: 24 uniform 1-inch meatballs are formed
4
Cook first batch of meatballsOven 160°F / 70°C
- Heat 1 tablespoon of the olive oil in a 12-inch (30 cm) skillet over medium-high heat.
- Once the oil is shimmering and just barely smoking at the edges, after about 1 minute, carefully place roughly half of the meatballs (about 12) into the pan in a single layer, spacing them so they don't touch.
- Let them sit undisturbed for 2 minutes to develop a golden crust on the bottom.
- Then, using a wooden spoon or spatula, roll and shake the meatballs frequently for the next 6 minutes, turning them often to brown all sides evenly.
- They are done when golden brown all over and an instant-read thermometer inserted into the thickest meatball reads 160°F (71°C).
- Transfer the cooked meatballs to a clean plate.
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Ready when: Golden brown on all sides, internal temperature reaches 160°F (71°C)
Tip: Don't stir them right away—let the bottoms develop a proper golden crust before moving them around
5
Cook remaining meatballsOven 160°F / 70°C
- Add the remaining 1 tablespoon of olive oil to the skillet and return to medium-high heat.
- Add the remaining meatballs (about 12) and cook for 8 minutes total using the same method: let them sit undisturbed for 2 minutes to brown, then roll and shake the pan frequently for 6 more minutes, turning them often, until they are golden brown all over and an instant-read thermometer reads 160°F (71°C) internal temperature.
- Transfer them to the plate with the first batch.
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Ready when: Golden brown on all sides, internal temperature reaches 160°F (71°C)
6
Rest and serve
- Let all the meatballs rest together for 1–2 minutes so they finish cooking gently and the juices redistribute.
- Serve them warm as is, or with your choice of accompaniments such as Spanish alioli, romesco sauce, or a simple tomato sauce for dipping.
- They're excellent on their own as a tapa or appetizer, or serve them as a main course with rice or bread and a salad.
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Ready when: All meatballs are on a plate or platter, warm and ready to serve
Tip: Serve immediately while they're still hot for the best flavor and texture

Good to know

Tips

Don't overwork the meatball mixture—mix just until combined. Overmixing develops gluten and makes the meatballs tough and bouncy.
Use a meat thermometer to ensure the meatballs are fully cooked through. A temperature of 160°F (71°C) ensures food safety for ground beef.
Cook in two batches rather than one large batch. Crowding the pan lowers the temperature and steams the meatballs instead of browning them.
For extra flavor, save the browned bits (fond) in the pan and deglaze with a splash of sherry, wine, or broth to make a quick pan sauce for dipping.

Make ahead

Yes. Form the meatballs and refrigerate them in a covered container for up to 2 days before cooking. You can also freeze them on a baking sheet for up to 3 months and cook directly from frozen (add 3–4 minutes to cooking time).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container; reheat gently in a 300°F (150°C) oven for 5–8 minutes. Freezer: up to 3 months; thaw in the refrigerator overnight, then reheat as above.

Substitutions

ground beef (80/20 blend) → Ground pork or a mix of pork and beef. Will cook slightly faster; check the temperature at 8 minutes
Spanish chorizo → Finely diced cured chorizo or 1–2 tsp chorizo powder plus a pinch of additional smoked paprika. Adjust the total paprika amount if using powder to avoid over-seasoning
breadcrumbs → Panko breadcrumbs or crushed saltines. Panko creates a slightly lighter, airier texture
fresh flat-leaf parsley → Fresh cilantro or omit entirely. Cilantro adds a different herbal note; omitting doesn't affect texture or doneness