Spanish Serrano Ham and Chorizo Meatballs
Tender baked meatballs combining ground pork, diced serrano ham, and chorizo for a savory Spanish bite. Finished with a light pan sauce of sherry vinegar and paprika, these are equally at home as a tapa, appetizer, or main course served over rice or with crusty bread.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 24 meatballs (about 6 per person)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Line a rimmed baking sheet with parchment paper
- Have all ingredients prepped and measured before assembling the meatballs
Mix meatball base
- In a medium mixing bowl, combine the ground pork, crumbled chorizo, diced serrano ham, panko breadcrumbs, egg, minced garlic, smoked paprika, salt, and black pepper.
- Using your hands, gently fold the ingredients together until just combined—do not overmix, which toughens the meatballs.
- The mixture should hold together when squeezed but remain loose.
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Ready when: Mixture is evenly combined and holds together when squeezed
Tip: Avoid overworking the mixture; handle it as little as possible to keep meatballs tender and light.
Shape and arrange meatballs
- Using about 1 tablespoon (15 g) of mixture per meatball, roll 24 balls and place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Drizzle with the olive oil and gently roll each meatball in the oil to coat lightly.
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Ready when: All meatballs are evenly shaped and lightly coated with oil
Tip: Dampen your hands slightly with water or oil before rolling to prevent sticking.
Bake meatballsOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven and bake for 15 minutes, until the meatballs are cooked through and light golden on the surface.
- They should register 160°F (71°C) at the center when checked with an instant-read thermometer.
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Ready when: Meatballs are golden, firm to the touch, and register 160°F (71°C) internally
Tip: Don't skip the thermometer check—ground meat and sausage must reach 160°F for food safety.
Make pan sauce
- While the meatballs finish baking, warm the olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the sherry vinegar and broth, stirring to combine.
- Bring to a gentle simmer and cook for 2 minutes until slightly reduced and fragrant.
- Taste and adjust seasoning as needed.
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Ready when: Sauce is simmering gently and slightly reduced
Tip: Use quality sherry vinegar—its subtle sweetness balances the salty ham and chorizo.
Combine and finish
- Transfer the baked meatballs to the skillet with the sauce and gently stir to coat.
- Simmer over low heat for 2–3 minutes just to warm through and let the flavors meld.
- Remove from heat and garnish with fresh parsley if desired.
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Ready when: Meatballs are warmed through and glossy with sauce
Tip: Keep the heat low to avoid breaking apart the delicate meatballs.
Good to know
Tips
- Serrano ham and chorizo are both salty, so taste the sauce before adding extra salt.
- Serve these meatballs on small picks as a Spanish tapa with a glass of sherry, or as a main course over rice or with crusty bread to soak up the sauce.
- For a richer sauce, stir in 2–3 tablespoons of crème fraîche or sour cream just before serving.
- If you prefer a thicker sauce, make a beurre manié (equal parts softened butter and flour) and whisk it in while the sauce simmers.
Make ahead
Meatballs can be shaped and refrigerated on the baking sheet for up to 4 hours before baking. You can also bake them up to 1 day ahead; reheat gently in the sauce over low heat for 3–4 minutes before serving.
Storage & reheating
Store finished meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a skillet or in a 300°F (150°C) oven for 10 minutes until warmed through. They are not recommended for freezing due to texture changes in the chorizo and ham.
Substitutions
- fresh chorizo sausage, casing removed → Spanish morcilla (blood sausage) or Italian sausage. Morcilla adds deeper flavor; Italian sausage is milder and less spiced. Adjust quantity to taste.
- serrano ham → prosciutto or jamón ibérico. Prosciutto is milder; jamón ibérico is more expensive but richer. Either works well in the same quantity.
- sherry vinegar → red wine vinegar or balsamic vinegar. Red wine vinegar is sharper; balsamic adds sweetness. Use the same volume but taste as you go.
- smoked paprika → sweet or hot paprika, or a pinch of cayenne. Sweet paprika is milder; hot paprika adds heat. Cayenne should be used sparingly (¼ tsp).
