Mexican Chorizo Meatball
Chorizo Meatballs with Manchego Cheese
Servings 30 Appetizer
Ingredients
The Mexican Chorizo Meatball
- 2 lbs ground Chorizo
- cup ½ Onion chopped fine
- 4 garlic cloves minced
- 1/3 cup Fresh Cilantro finely chopped
- 2 Egg
- cup ½ Breadcrumbs
Chorizo Meatballs with Manchego Cheese
- 1 lb Mexican Chorizo Meatballs 30-35 meatballs
- lb ¾Manchego Cheese cut into bite size chunks
- Fresh parsley for garnish
Instructions
The Mexican Chorizo Meatball
- Preheat oven to 400 degrees.
- Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
- Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
- Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.
Chorizo Meatball with Manchego Cheese
- On a decorative pick, add the parsley, cheese cubes and meatball. Serve at room temperature.
- Note: You can use 3 Month Manchego, Kalamata Manchego, Smoked Manchego or Rosemary Manchego.
Notes
Serving Ideas of Mexican Meatballs: Appetizer, Chili, Huevos Rancheros, Soft Shelled Tacos
View the Harbor Light Article "The Mighty Meatball" for more recipes.