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Mexican Chorizo Meatball

Chorizo Meatballs with Manchego Cheese
Course Appetizer
Cuisine Spanish
Servings 30 Appetizer


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


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.


Serving Ideas of Mexican Meatballs: Appetizer, Chili, Huevos Rancheros, Soft Shelled Tacos
View the Harbor Light Article "The Mighty Meatball"  for more recipes.