Spanish Meatballs – During the Holiday season at almost every gathering you’ll find meatballs in a variety of flavors. To add a little spice to our meatball menu I wanted to think outside of the box and come up with a fresh idea this year. That’s how these Spanish meatballs came to life. Filled with robust flavors and a Spanish Manchego sheep milk cheese, they were an instant hit.
These Spanish inspired meatballs could be served as an appetizer or as a main course. If serving as a main course, make them larger and serve with a rice or pasta side dish. A spicy tomato sauce would work well with a dollop of cilantro pesto on the side.
Spanish Meatballs
Servings 35 -45
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.
- 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 coked 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.
- Optional serving idea: Toast hoagie rolls and make a Spanish meatball sub. Drizzle a spicy marinara sauce over the meatballs and sprinkle additional manchego cheese on top.
- Place under the broiler until the cheese melts, then serve.
Recipe Notes
Manchego cheese is a Spanish sheep 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
Anonymous says
They look yummy! Can they be baked?
Melissa says
Oh sure. Bake them at 375°F for 20-25 minutes, depending on the size of the meatballs, of course. They can be cooled and frozen for later use, also.
Marie says
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
jane smith says
Hi,Melissa great dish, would you have a recipe for the spicy tomato sauce that would go with the meatballs?
Thanks, Marie
Melissa says
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!