Home Chefs – Chorizo Meatballs

Serves 6.


A few years ago an ex-colleague of mine gifted her Grandmother’s Chorizo meatball recipe to me along with a recipe box filled with recipes from the kitchens of all my colleagues. It is still one of the most thoughtful gifts I have ever received and this recipe was definitely one of the highlights. Thank you Aleela Pinto (nee Leech) and your Grandma, our inaugural Home Chefs for the gift of your family recipe!

JC x


2 tablespoons olive oil

1 large brown onion, finely chopped

1 garlic clove, crushed

2 teaspoons smoked paprika

2 teaspoons mild paprika

2 (240g) mild chorizo, finely chopped

700g lean beef mince

1/2 cup fresh breadcrumbs

5 (800g) tomatoes, chopped

1/4 cup chopped fresh flat-leaf parsley leaves

Crusty bread, to serve



chorizo-meatballs-decisive-cravings-in-panThe Chorizo Meatballs simmering



Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Set aside to cool.


Combine onion mixture, chorizo, mince and breadcrumbs in a bowl. Roll heaped tablespoons of mixture into balls. Place on a plate.

Heat remaining oil in pan over medium-low heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.


chorizo-meatballs-decisive-cravings-plate-upThe Chorizo Meatballs on a bed of potato and sweet potato mash


Increase heat to medium. Add tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Return meatballs to pan. Simmer, covered, for 5 minutes. Uncover. Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened. Top with parsley. Serve with bread or your favourite mash with greens.


Notes: This is a simple winter warmer for entertaining, and lunch all week (one batch will give you five lunches and 1 dinner.) Fresh herbs are a must to flavour and garnish this dish, so if you don’t have parsley, coriander or basil are great options too.

Substitutions: I have swapped the chorizo for blood sausage (not for everyone) but it really does give the meatballs an exceptional flavour, bacon is also a great alternative. I have made the meatballs without onions and chorizo and they turned out just fine – if you use a mixture of minced meats like veal and lamb for example, it will help to intensify the flavour.