In the past month, I’ve opened up about my addiction to the chorizo you’ll be using for these oven baked meatballs. The recipes just keep coming with it. Hopefully, if you’re here for this recipe, you share my love for all things chorizo and Mexican-inspired food.
These baked meatballs are great with rice or as a staple main dish with sides like the street corn from my Cuban Style Baked Pork Tenderloin. They’re so easy to make, you could easily make a huge batch for meal prep as well.
If you’d like to see more examples of staple recipes in action, check out my 1,500 calorie meal plans.
Ingredients for Chorizo Oven Baked Meatballs
If you’ve tried any of the recipes below, you’re familiar with how I like to make chorizo.
Instead of using pre-packaged chorizo or even using full fat sausage, I like to use a mixture of reduced fat pork sausage and lean ground beef. This really bulks up the recipe and gives you a lot more meat and protein than make a purely sausage-based chorizo.
For the seasoning, you’ll only need a few common spices like paprika, black pepper, cumin, and ground chipotle pepper or chili powder. You can add freshly minced garlic or even garlic powder as well.
This spice blend is SO good. And when you’re done with these chorizo meatballs, be sure to revisit the recipes I mentioned above.
If you’re looking for the silicone muffin mold or Right Rice below, I add almost everything I use to an Amazon list for easy reference.
What to Serve with Your Oven Baked Meatballs
Like I mentioned in the intro, these chorizo meatballs are great with rice. I used Right Rice in the photos, which is a rice made from a bunch of veggies like lentil and chickpeas. It’s higher protein than regular rice and has amazing flavor and texture.
If you’d like even more veggies and volume in your diet, here are a few more ideas:
- The fajita veggies mixture from my Fajita Chicken Burrito Bowls Recipe.
- Fried cauliflower rice and broccoli like in my Crispy Orange Ground Beef and Broccoli.
- Tex-Mex Roasted Vegetables
- Taco Salad with Creamy Salsa Dressing
All right, that’s about it for ingredient notes. You should be ready to ball out!
Chorizo Oven Baked Meatballs
Spicy beef and sausage meatballs perfect for meal prep.
Ingredients
Chorizo Meatballs
- 1 lb Lean Ground Beef, macros with 96/4
- 10 oz Reduced Fat Sausage, I used Jimmy Dean
- 1/4 C (28g) Breadcrumbs
- 1 Tbsp Paprika
- 1-2 tsp Ground Chipotle Pepper, or Chili Powder (to spice preference)
- 1 tsp Black Pepper
- 1/2 tsp Cumin
- 1/4 tsp Kosher Salt
- 2-3 cloves Garlic, minced
Instructions
- Preheat an oven to 450F and spray a 24-muffin tin with nonstick cooking spray. (You can also bake the meatballs directly on a baking sheet, but I like to catch the fat/grease in the muffin tin.)
- Mix the breadcrumbs and chorizo spices together in a large mixing bowl before adding the ground beef and sausage.
- Use a spatula or your hands to fully incorporate the spices and breadcrumbs into the meat.
- Split the meatball mixture into 24 pieces and place each piece in the muffin tin. Roll them between your palms for symmetrical meatballs.
- Bake for 13-15 minutes or until the meatballs are cooked through and no pink remains.
Notes
- Each meatball has 1 Smart Point.
- You could replace breadcrumbs with crushed pork rinds or skip out on both to reduce carbs in the meatballs even further.
- If you use a baking sheet instead of a muffin tin, be sure it has edges to catch the fat runoff.
Nutrition Information:
Yield: 24 meatballs Serving Size: 1 meatballAmount Per Serving: Calories: 55Total Fat: 3gCarbohydrates: 1gProtein: 6g
More Healthy Tex-Mex Recipes You Might Like
My chipotle beef sweet potato nachos are super easy to make and a more filling, lower calorie nacho alternative.
And with only 250 calories per serving, my easy taco pasta bake is a lower calorie alternative to something like this Mexican pasta with chorizo meatballs.
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Bonnie
Wednesday 25th of July 2018
I think it would be helpful if the weight of the serving size was in the nutrition label
Mason Woodruff
Friday 27th of July 2018
Appreciate the feedback, Bonnie. I do my best to weigh/measure portions on some recipes, but it's not always easy to do. (And I'll occasionally come back and update after making a recipe several times for an average.) If it's helpful on this recipe, I accounted for 4 meatballs per portion and cut it into 6 pieces using a large spatula. There's some runoff when plating of course, but that's splitting hairs. :)