Chicken And Chorizo Meatballs

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #39406

August 23, 2022

"Serve with rice used Spanish chorizo but I switched to Mexican."

Original is 4 servings


  • Serving Size: 1 (618.9 g)
  • Calories 717.7
  • Total Fat - 42.1 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 558.6 mg
  • Sodium - 3106.4 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 7.8 g
  • Sugars - 11.3 g
  • Protein - 50.5 g
  • Calcium - 217.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 48.2 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Add all meatball ingredients

Step 2

And season with a pinch each of salt and pepper. Mix well to combine.

Step 3

With lightly wet hands, form the meatballs using about 2 Tablespoons of mixture each and set aside.

Step 4

Heat the oil

Step 5

In a heavy based pan over a medium-high heat. Once the oil is hot

Step 6

Add the meatballs and cook for 6-7 minutes, turning them often to get even colour.

Step 7

Transfer to a plate and set aside.

Step 8

Return the pan to a medium heat and add a little more oil if required.

Step 9

Brown off the onions for about 5 minutes, stirring often, before adding the garlic and bacon.

Step 10

Mix to combine and cook for another 2 minutes. Pour in the roasted red peppers and stir through for another minute or so.

Step 11

Add the tomatoes and herbs and bring to a high simmer before pouring in the chicken stock.

Step 12

Season with salt and pepper and return to a simmer.

Step 13

Reduce the heat slightly and cook

Step 14

Stirring every now and then for about 30 minutes or until the sauce has thickened.

Step 15

Taste and adjust seasoning if required.

Step 16

Return the chicken and chorizo meatballs to the pan to warm through.

Step 17

Stir in the fresh parsley before serving.


No special items needed.

1 Reviews


What a fantastic meal! The meatballs are so flavorful and the sauce finishes it up to such an excellent mélange of flavors. I used Portuguese chourico which is a very close relative of the Spanish chorizo. Upped the amount of parsley because I need to use up what’s in my garden before the frost comes. Used part supermarket jarred red peppers and part homemade bell peppers leftover from my recipe for Italian Style Marinated Peppers. Separately, crisped up the bacon first which I ran through the food processor for small pieces and set it aside (which wound up saving calories because I drained most of the bacon fat) and then added the bacon to the finished sauce. What a great alternative to regular meatballs with red sauce. So good, Dee, good enough for company. Thanks so much for sharing this one. Made it “For your Consideration” tag game.


review by:
(6 Oct 2022)

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