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.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
Anonymous says
September 17, 2014 at 11:15 pmThey look yummy! Can they be baked?
Melissa says
September 17, 2014 at 11:18 pmOh 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
November 26, 2014 at 4:01 amHi. 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
November 26, 2014 at 6:12 amHi,Melissa great dish, would you have a recipe for the spicy tomato sauce that would go with the meatballs?
Thanks, Marie
Melissa says
November 26, 2014 at 11:52 amHi 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!