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Spanish Meatballs

Make these mouthwatering homemade Spanish Meatballs to serve as an appetizer, on toasted hoagie rolls or over rice as an entrée.

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Easy Spanish Meatballs Recipe

Spanish flavors in addition to Manchego cheese sets these flavorful meatballs apart. You can serve them as an appetizer or an entree with your favorite Spanish inspired sides. How to make Spanish Meatballs. (Scroll down for full printable recipe.)

  • Eggs – In a medium mixing bowl beat the eggs with the buttermilk.
  • Chorizo – Remove the casing from the chorizo then add to the bowl along with the ground beef.
  • Combine – To the bowl add the shredded cheese, breadcrumbs, buttermilk, green onions, sun dried tomatoes, Worcestershire sauce and seasonings. Mix well and shape into bite size balls.
  • Cook – Fry in a large stove top pan in 1/2 inch of vegetable oil until brown and cooked through, around 5-8 minutes.
  • Place the meatballs on paper towels to drain. Keep warm until serving.
  • Serve with a side of cilantro pesto or a spicy tomato sauce.
Spanish-Meatballs-ingredients

How to Make the BEST Spanish Meatballs Recipe

  • Ingredients you’ll need to make homemade Spanish Meatballs: Ground beef, chorizo, large eggs, buttermilk, manchego cheese, dried Parmesan flavored breadcrumbs, green onions, sundried tomatoes, Worcestershire sauce, salt, cumin, oregano, lemon pepper, paprika, black pepper, vegetable oil for frying.
  • Kitchen tools you’ll need: Large skillet, slotted spoon, medium bowl, measuring cups and spoons, sharp knife and cutting board.
  • How to Serve Spanish Meatballs: When serving as a main course, make them larger and serve with a rice or pasta side dish.
  • You could even wrap them up in a warm tortilla and enjoy with a sprinkle of queso fresco and a dollop of sour cream.
  • You can also stuff them onto toasted hoagie rolls, drizzle with pesto or tomato sauce and enjoy a Spanish inspired hoagie.
  • Drizzle them with a spicy tomato sauce and a generous dollop of of cilantro pesto would be a nice touch to feature on the side. 
  • Manchego cheese is a Spanish sheep’s milk cheese. It’s pairs beautifully with the chorizo sausage in these meatballs. If you can’t find it, a white sharp cheddar would work well.
  • For a time saver, you can make the meatballs and freeze them before cooking for later use
  • Other meatball recipes to try: Saucy Teriyaki Meatballs and Slow Cooked Asian Meatballs in an easy orange sauce.
  • You may also like this recipe for Spanish Tortillas from Mediterranean Dish.
  • Store Spanish Meatballs chilled in the refrigerator for up to 3 days.
  • Freeze for up to 2 months.
spanish-meatballs

More Easy Ground Beef Recipes to Make

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Spanish Meatballs

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer, Main Course
Cuisine: American, Southern, Spanish Inspired
Keyword: easy-meatballs-recipe, spanish-meatballs-recipe
Servings: 40 servings
Calories: 68kcal
Author: Melissa Sperka

Ingredients

  • 2 large eggs beaten
  • 1/4 cup buttermilk
  • 1 lb fresh chorizo sausage
  • 1 lb 85/15 ground beef
  • 1 cup shredded manchego cheese
  • 1/2 cup dried Parmesan flavored breadcrumbs
  • 1/2 cup chopped green onions
  • 1/3 cup sun dried tomatoes chopped
  • 1 Tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp lemon pepper
  • 1/2 tsp paprika
  • black pepper to taste
  • vegetable oil for frying

Instructions

  • In a medium mixing bowl beat the eggs with the buttermilk. Remove the casing from the chorizo then add to the bowl along with the ground beef.
  • To the bowl add the shredded cheese, breadcrumbs, buttermilk, green onions, sun dried tomatoes, Worcestershire sauce and seasonings. Mix well and shape into bite size balls.
  • Fry in a large stove top pan in 1/2 inch of vegetable oil until brown and cooked through, around 5-8 minutes.
  • Place the meatballs on paper towels to drain. Keep warm until serving.
  • Serve with a side of cilantro pesto or a spicy tomato sauce.

Notes

Optional serving idea:
Serve on warm tortillas or toasted hoagie rolls and make a Spanish meatball sub. Drizzle a spicy marinara sauce over the meatballs and sprinkle additional manchego cheese on top.
 

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 330mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

5 Comments

  1. Hi Marie, I usually use a really good prepared marinara sauce with these meatballs. I will add a homemade version to my ever growing “to do” list. I’m delighted you enjoyed these, we do too!

  2. Hi. Melissa Thankyou for this easy-fab plate, I made these for a BBQ, wow you would have thought they were starving Spanish meatball eaters, whew-lucky I doubled the recipe.
    You mention a spicy tomato sauce would go well – do you have a recipe that would be enough to serve on the side? I can’t see one on the website, cheers, Marie

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