These Smoky Chorizo and Beef Mozzarella Meatballs are a fun twist on a classic recipe – delicious beef meatballs with chorizo and a melting mozzarella middle!
I’ve been meaning to write this recipe up for ages. I’ve been making these smoky chorizo and beef mozzarella stuffed meatballs for several months, slightly tweaking the recipe each time I cooked them, adding notes along the way of what I would definitely do again and what I wouldn’t bother repeating. They have now become a regular dinner here.
My meatball recipe is based on a recipe I found (don’t laugh) in the “Friends” cookbook. Yes, Friends the beloved 90’s tv show.
It’s a book full of many hidden gems such as Pheobe’s elusive oatmeal and raisin cookies (which actually turned out to be the standard Tollhouse recipe!), Marcel the monkey’s banana bread, mashed potatoes for the broken hearted and Monica’s onion tartlets.
Disappointingly, there is no recipe for Rachel’s English trifle with sautéed beef, mashed potato, peas and onions, in case you’re wondering.
I’m not usually one to mess around with classic recipes, so please don’t lynch me if you are of the opinion that chorizo shouldn’t have anything to do with a meatball, but all I shall say is just try them first!
I absolutely love the smoky flavour of these meatballs combined with the creamy, milky mozzarella middle – it’s just divine. To me, this is pure comfort food.
how to make smoky chorizo and beef mozzarella meatballs
I prefer to sear the meatballs in a frying pan before adding them to the sauce. It just gives them a nice colour and I do think it adds to the flavour.
Use your favourite tomato sauce in this recipe – whether it’s homemade or from a jar! It’s absolutely fine, I cheat from time to time as well! I don’t feel bad about it and neither should you.
For this amount of meatballs, you will need two supermarket sized jars of sauce which are usually 370-500g. If you would prefer to make the sauce yourself, I usually turn to this recipe by Nigella and add lots of freshly chopped basil.
But back to the meatballs! I’ve adapted the recipe from “Joey’s callback spaghetti and meatballs” from the Friend cookbook. I’ve fiddled with the recipe so much that it barely resembles the original if I’m honest.
I’m not sure Joey’s Italian Mother and sisters would agree with the addition of chorizo (I’m pretty sure they might be a little outraged) but I still think Joey would love them all the same!
Variations on the recipe….
Instead of serving these meatballs with spaghetti, add them to this Meatball Mozzarella Pasta Bake! I promise you will love it.
PIN THE RECIPE FOR LATER…
And for #CookBlogShare, hosted this week by Monika at Everyday Healthy Recipes
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Smoky chorizo and beef mozzarella meatballs
- 500 g pack of minced beef
- 150 g chorizo sausage skinned, cut into small chunks and minced finely in a food processor (I use my mini chopper)
- 25 g Parmesan cheese finely grated
- 50 g breadcrumbs
- 1 teaspoon dried oregano
- 1/2 Tsp Garlic Granules
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 medium eggs
- 1 tablespoon water
- One pot of mozzarella pearls I buy mine from Sainsbury’s or 1 ball of mozzarella, cut into small pieces
- 1 tablespoon olive oil for cooking the meatballs
- Spaghetti and your favourite tomato sauce for serving
- Grated Parmesan or mozzarella for serving
- Place all of the ingredients for the meatballs apart from the mozzarella in a large bowl. Using your hands, combine very well.
- Roll the meat mixture into balls then flatten each meatball out, add a mozzarella pearl then shape the meat mixture around the cheese, shaping into a ball and making sure the mozzarella is sealed inside each one.
- Heat the olive oil in a large frying pan and place your tomato sauce in a large saucepan over a low to medium heat. Cook the meatballs in batches. You don’t need them fully cooked through at this stage because you’ll be cooking them fully in the sauce. You’re just looking to get them nice and brown. This usually takes about 5 minutes.
- When your tomato sauce is simmering, pop the seared meatballs in. Partially cover with a lid and cook for 30-35 minutes, stirring occasionally but taking care not to break the meatballs. Sometime the inevitable happens and some of the cheese oozes out, but it doesn’t make it any less delicious!
Cook your spaghetti while the meatballs are simmering in the sauce.
- Drain the spaghetti, return to the saucepan and toss a couple of spoonfuls of the tomato sauce through it. Divide the spaghetti onto your plates, top with the meatballs and pour over the sauce. Top with Parmesan cheese or grated mozzarella and serve.