We have all indulged in a plate of spaghetti and meatballs. Many cultures have their own version of a meatball.
Meatballs we know and love today did not originate in Italy. If you travel to Italy and stop by an authentic Italy restaurant, it will be hard to find spaghetti and meatballs on the menu.
The question is than, what culture or cuisine invented them? It is not exactly known who did. But without question, meatballs do exist.
This flavorful Mexican-Style meatballs are made with beef and chorizo. Albondigas, as they are called in Mexico are easy to make and can be served for brunch, as an appetizer, in soup or as part of a main meal.
Mexican Style Meatballs
Mexican Style Meatballs
1 lbs ground beef
1/2 lbs pork chorizo
1/2 cup Mexican Style Four Cheese Blend Shredded
1/2 cup green onions chopped
4 large garlic cloves minced
Preheat oven to 375 degrees
Line a large baking sheet with parchment paper.
In a large mixing bowl, add beef, chorizo, cheese, green onions, garlic and mix well using your hands.
Form into 12 golf ball size meatballs (use an ice cream scoop to guide you). *see cooks note below
Cook’ Notes
Shape into the size you prefer. The average size meatballs are typically golf ball sized.
If you want large meatballs we suggest 1 3/4 inch diameter. This size is great for spaghetti recipes.
If you want medium sized we suggest 1 1/4 inch diameter. This size is great for subs and sandwiches.
Or if you prefer small sized meatballs we suggest 3/4 inch diameter. This size are perfect for appetizers. Like these Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip.
Bake meatballs in preheated oven for 20-25 or until browned.
Serve with pasta, such as Mac and cheese or spaghetti.
More recipes using pork chorizo.
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