Looking for a scrumptious meatballs recipe? Try this simple Chorizo Meatballs with Tomato Sauce dish that combines the unique taste of chorizo, smoky paprika and tomatoes. These chorizo meatballs coated with a thick, rich tomato sauce make a satisfying dish for your weekend dinner or a special dinner party. Best served with crusty bread, this dish can easily please a crowd!

Chorizo Meatballs

CREATED BY: Mary Ann de Mesa

PREP TIME: 30 Minutes

COOK TIME: 30 Minutes



  • 2 tbsp. olive oil
  • 1 large onion, peeled, chopped finely
  • 2 cloves garlic, crushed
  • 1 tsp. mild paprika
  • 1 tsp. smoked paprika
  • 2 eggs, slightly beaten
  • 1/2 kg mild chorizo, chopped finely
  • 700g lean beef or veal mince
  • 50g fresh breadcrumbs
  • 3 tbsp. of chopped fresh parsley
  • salt and pepper, to taste
  • 2 (800g) chopped tomatoes
  • 1 tbsp. tomato purée
  • 1/2 cup water
  • crusty bread, for serving


  1. In a heavy-based frypan or sauté pan, heat 1 tbsp. olive oil over medium-high heat.
  2. Add onion and fry for 4-5 minutes or until softened.
  3. Stir in garlic and paprika and cook for a minute or until aromatic. Scoop onion mixture into a small bowl and set aside to cool.
  4. In a large bowl combine the eggs, onion mixture, chorizo, beef or veal mince, breadcrumbs, half of parsley, and a pinch of salt and pepper. Knead the mixture until well combined.
  5. Shape chorizo-mince mixture into walnut-sized balls and place on a plate.
  6. Pour remaining oil into the pan and heat over medium-low heat.
  7. Add the meatballs. Cook in batches for 4-5 minutes, or until brown on all sides. Transfer to a plate and set aside.
  8. Add tinned tomatoes, tomato purée and water in the pan and bring to boil.
  9. Reduce the heat to low and bring the sauce to a simmer, while stirring occasionally, for 10 minutes or until slightly thickened.
  10. Put meatballs back into the pan, cover with lid and allow to simmer for 5 minutes.
  11. Remove the cover of the pan and cook for a further 10 minutes, or until meatballs are cooked through.
  12. Garnish with the remaining parsley or other herbs as desired and serve with crusty bread.

Try this recipe out for yourself and tell us what you thought in the comment section below.

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