Chorizo Meatballs and Mexican Pasta
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In the past month, I’ve opened up about my addiction to the chorizo you’ll be using for these chorizo 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.
This Mexican pasta bake is a recipe I would consider a cornerstone or staple recipe for a diet. I’ve portioned it as a great standalone meal for a 1,500ish calorie diet. You get a ton of protein (42 grams per serving), moderate carbs with lots of fiber, and a moderate amount of fat. It’s filling, satisfying, and perfect for prepping in bulk.
If you’d like to see more examples of staple recipes in action, check out my 1,500 calorie meal plans.
No carbs? No problem. One of these chorizo meatballs has 55 calories, 6 grams of protein, 1 gram of carbs, and 3 grams of fat, making them perfect for a low carb diet. And you could pair them with a bit of spaghetti squash and salsa or spicy cream sauce if you still wanted pasta.
Chorizo Meatballs Ingredients
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, garlic powder, cumin, and ground chipotle pepper or chili powder.
This stuff is SO good. And when you’re done with these chorizo meatballs, be sure to revisit the recipes I mentioned above.
Mexican Pasta Ingredients
You could certainly just stop at the chorizo meatballs, and I’ve included nutrition facts for meatballs only in the recipe notes below.
But if you’re looking for a great pairing, this simple Mexican pasta is packed with fiber and flavor.
The chickpea pasta company, Banza, recently sent me a few boxes of their higher protein pasta recently. I used their ziti pasta for this recipe, but you can use any pasta you like. I will add that I’ve been really impressed with the Banza pasta.
Check out the lower calorie mac and cheese I made with their pasta wheels below.
Beyond the pasta, you’ll just need a few common ingredients like black beans, corn, Rotel, and Taco seasoning. This is the most customizable section of the recipe. If you’d rather have pinto beans, no beans, fresh peppers and onions, or any other veggies, feel free to add and modify ingredients. And if you wanted to up the spice, double the chorizo seasoning recipe and add to the pasta in place of the taco seasoning.
All right, that’s about it for ingredient notes. You should be good to go!
Chorizo Meatballs with Mexican Pasta
Spicy, lower calorie chorizo meatballs on top of a simple Mexican pasta bake.
- 1 lb Lean Ground Beef macros with 96/4
- 10 oz Reduced Fat Sausage
- 1/4 C (28g) Breadcrumbs
- 1 Tbsp Paprika
- 1 Tbsp Ground Chipotle Pepper or Chili Powder
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 8 oz Banza Chickpea Pasta
- 15 oz can Black Beans drained
- 15 oz can Whole Kernel Corn drained
- 10 oz can Rotel drained
- 1 packet Taco Seasoning
- 1/2 C (56g) Shredded Mozzarella
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 12-14 minutes or until the meatballs are cooked through and no pink remains.
While the chorizo meatballs are in the oven, cook the pasta as directed on its packaging and add the drained beans, corn, Rotel, and taco seasoning to an 8x8 baking dish.
Once the pasta is cooked, drain and add to the other Mexican pasta ingredients. Stir well.
Top the Mexican pasta with the chorizo meatballs and shredded mozzarella or your choice of cheese.
Bake for an additional 5 minutes. Dig in!
- For lower calorie servings, portion the Mexican pasta bake into 8 slices instead of 6.
- You could also 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.
- Total macros for the chorizo meatballs and Mexican pasta bake with cheese: 3,028 calories, 252 grams of protein, 292 grams of carbs, and 98 grams of fat.
- Macros for chorizo meatballs only: 1,330 calories, 151 grams of protein, 27 grams of carbs, and 67 grams of fat
- That's 55 calories, 6.3 grams of protein, 1.1 grams of carbs, and 2.8 grams of fat per meatball.
When you make your own chorizo meatballs and Mexican pasta, take a picture of your creation and tag me on Instagram. I’ll be sure to share it with the world! I also appreciate feedback in the form of recipe reviews. Let me know how I can make this recipe or future recipes better.
P.S. I have a free cookbook with 30 of my most popular high protein chocolate recipes inside. If you’d like a copy, just enter your info in the form below and you’ll get on straight in your inbox.