These beef and chorizo meatballs are packed with smoky paprika flavour and simmered in a rich tomato sauce. They pair perfectly with spaghetti, creating a delicious Spanish–Italian fusion.
Looking for an easy midweek meal? Make meatballs!
Meatballs are a firm favourite in my house. Over the years I’ve made many versions, some improvised and some written down. They are quick to prepare and a great way to turn simple ingredients into a satisfying meal: minced beef, a tin of tomatoes and a few pantry staples are all you need for a tasty midweek dinner.
I’m a big chorizo fan and I think a little chorizo transforms many dishes from ordinary to memorable. In this recipe the chorizo brings smoky, spicy depth to the meatballs and the sauce.
Some of my chorizo recipes
If you read this blog regularly you’ll know I often cook with chorizo. I’ve created dishes like beef and chorizo burgers, cheesy chorizo pastries, creamy chorizo pasta and simple tomato and chorizo pasta. Search the site for more chorizo ideas — it appears in plenty of recipes.
The inspiration for these beef and chorizo meatballs
I first shared a version of this recipe in 2012. Back then I was taking part in a blogging challenge and adapted the meatballs from another blog. The original used hot Italian sausage, but I swapped in chorizo for a different, smokier profile. The method is similar, but the flavour is definitely chorizo-led in this version.
How to adapt this beef and chorizo meatballs recipe
This recipe is flexible — swap ingredients to suit what you have. If you prefer, use hot Italian sausage, merguez or nduja instead of chorizo. I use dried herbs here for convenience, but fresh herbs work well if you have them. The meatballs are versatile: serve them with spaghetti, spoon them over a baked potato, or tuck them into a sandwich for lunch the next day.
Do you have to simmer the pasta sauce for an hour?
You don’t have to simmer the sauce for an hour if you’re short on time — a quicker simmer will still taste good. However, if you can allow a longer, gentle simmer the sauce develops a richer, deeper flavour that really improves the finished dish.
What can you do with the leftover meatballs?
Leftovers reheat well in the microwave or oven. I often warm them and serve in a toasted baguette with a little extra sauce for a delicious sandwich. They’re also convenient to freeze for another meal.
Can you freeze the leftovers?
Yes. Cool leftover meatballs and sauce, then freeze in an airtight container for up to three months. Defrost overnight in the fridge and reheat gently on the hob or in the oven; add a splash of water if the sauce has thickened too much.
Recipe
Beef and Chorizo Meatballs
Corina Blum
Pin Recipe
Ingredients
Ingredients for the meatballs
- 300 g minced beef
- 70 g chorizo diced into small cubes
- 1 clove garlic
- ¼ onion finely diced
- 65 g breadcrumbs
- 1 egg
- pinch black pepper
- 1 tsp dried oregano
- 1 teaspoon dried parsley
Ingredients for the sauce
- ½ onion diced
- 1 clove garlic
- 800 g tinned chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chilli flakes
- pinch black pepper
- ½ teaspoon sugar
- 100 ml beef stock
- 2 bay leaves
- Grated parmesan to serve (optional)
Instructions
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First make the sauce. Heat a little olive oil in a saucepan and cook the diced onion until softened. Add the garlic and cook for a couple of minutes. Add the tinned tomatoes, dried herbs, chilli flakes, beef stock, sugar and bay leaves, then simmer very gently for at least an hour to deepen the flavour.
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To make the meatballs, combine the minced beef, diced chorizo, finely diced onion, garlic, breadcrumbs, egg, black pepper, oregano and parsley in a bowl. Mix with your hands until evenly combined, then shape into meatballs.
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Heat a little oil in a frying pan and brown the meatballs for about 5 minutes on one side, then turn and brown for another 5 minutes so they are sealed and golden.
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Transfer the browned meatballs to the simmering tomato sauce. Stir to coat and continue to cook over low heat for about 10 minutes until cooked through. Serve with pasta and grated parmesan if you like.
Notes
Nutrition
Carbohydrates: 30g
Protein: 24g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 109mg
Sodium: 724mg
Potassium: 991mg
Fiber: 5g
Sugar: 11g
Vitamin A: 640IU
Vitamin C: 20.4mg
Calcium: 133mg
Iron: 6mg
More tasty meatball recipes
If you enjoyed this dish, try one of these variations:
- Sour turkey meatball soup
- Mint and lamb meatballs
- Lamb meatball curry with coconut gravy
You might also like chicken piccata or tepsi baytinijan, an Iraqi meatball dish.
Keep in touch
Please let me know if you make these beef and chorizo meatballs — I love hearing feedback from readers.
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