Spanish Chorizo Balls

Spanish Chorizo Balls recipe
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
45 mins

A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy.


  • ¾ pound fresh chorizo, removed from casings

  • ¾ pound ground pork

  • Kosher salt and freshly ground pepper

  • 1 small onion, peeled and quartered

  • 1 clove garlic, smashed and peeled

  • 2 roasted red peppers or piquillo peppers

  • 1 can (15 ounces) tomato sauce

  • cup fresh orange juice

  • 3 tablespoons extra-virgin olive oil

  • Chopped parsley, for serving

  • Toothpicks, for serving


  1. Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside.

  2. Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth.

  3. Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper.

  4. Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.)

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