Ingredients with Measurements:
- 1 lb ground beef
- 1 lb chorizo sausage
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon chipotle pepper in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Meat thermometer
1. In a large mixing bowl, combine the ground beef, chorizo sausage, breadcrumbs, milk, onion, garlic, egg, chipotle pepper, cumin, oregano, salt, black pepper, and cilantro. Mix well with your hands until all ingredients are evenly combined.
2. Shape the mixture into 8 large meatballs.
3. Heat the vegetable oil in a skillet over medium-high heat.
4. Add the meatballs to the skillet and cook for 3-4 minutes on each side, until browned.
5. Reduce the heat to medium-low and cover the skillet with a lid. Cook for an additional 10-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.
6. Serve hot with your favorite sides and garnishes.
Preparation time: 20 minutes
- Cooking time: 25 minutes
- Internal temperature of meatballs should reach 160°F.
- 4 servings
- Calories: 605
- Fat: 47g
- Carbohydrates: 12g
- Protein: 33g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground beef.
- Chopped fresh parsley can be substituted for the cilantro.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Add diced bell peppers or jalapeños to the meat mixture for added flavor and texture.
- Serve the meatballs with a spicy tomato sauce or salsa for dipping.
Tips and tricks:
- Be sure to mix the meat mixture well with your hands to ensure all ingredients are evenly distributed.
- Use a meat thermometer to ensure the meatballs are cooked through and safe to eat.
- If the meatballs are browning too quickly, reduce the heat to medium.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the meatballs in the microwave or in a skillet over low heat until heated through.
- Serve the meatballs on a bed of rice or with a side of roasted vegetables for a complete meal.
- Top the meatballs with chopped fresh cilantro or green onions for added flavor and color.
- Serve the meatballs with a side of Mexican rice, refried beans, or a fresh salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Roasted vegetables
- Fresh salad
- If the meatballs are falling apart while cooking, try adding more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
- Be sure to cook the meatballs to an internal temperature of 160°F to ensure they are safe to eat.
- Frikadelle is a traditional Danish meatball, but this recipe adds a Mexican twist with the addition of chorizo and chipotle.
- Spicy, smoky, savory
- Serve the meatballs as a main dish with your favorite sides, or as an appetizer with toothpicks for easy serving.
Cooking Method: N/A
Course Type: N/A
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