Spicy Meatball Recipe


I’m doing something new for this month’s recipe.  Instead of Something Sweet, we’re doing Something Savory!  I’ll try to pop in with Something Savory every now and then, for those of you who like to cook more than you like to bake. This first installment is in honor of summer and the grilling months.  And though this recipe is best cooked on a barbeque, you can also cook them indoors in a pan if you must.

Hubby and I are both pretty handy when it comes to cooking and baking, but we each gravitate to one area more than the other.  I like baking more, and my husband, José, is a great cook.  I’m very lucky to have such a well-rounded husband: he cooks, cleans, irons his own clothes, and is equally comfortable building a bookshelf as he is helping me pick out clothes.  Nice!

José comes from a family that loves to barbeque.  He grew up watching and helping his dad barbeque, and eventually he and his brothers took over the responsibility.  And yes, it IS a responsibility.  The Nuñez family is a large one, so barbequing the meat isn’t a matter of barbequing ten hamburger patties within 30 minutes.  It means grilling large metal pans full of beef and chicken, and usually takes a few hours from start to finish.

In the interest of changing it up, José made these spicy meatballs at a family barbeque some years back, and they were a big hit!  (the recipe came from a book of grilling recipes)  In addition to using ground beef, they’re also made with something that gives the dish an international flare: chorizo.  Chorizo – a type of sausage – can be tricky to pronounce correctly if you’re not a Spanish speaker, so here’s a brief tutorial.

Correct: Chore-EEE-zo
Incorrect: Chore-is-o, or Chore-iz-o

Now that you’ve got the correct pronunciation to use at the meat counter, here’s the recipe.


Spicy Meatballs


4 ounces fresh spicy sausage (José uses chorizo)
4 ounces ground beef
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 ½ cups fresh white bread crumbs
1 egg, beaten
2 tablespoons chopped fresh parsley, plus extra to garnish
1 tablespoon olive oil
salt & freshly ground black pepper
hot chili sauce, to serve on the side

Please note: José puts Tapatio sauce directly into the meatball mixture instead of serving hot sauce on the side, which gives the meatballs a distinct reddish color.  If you don’t add red hot sauce into the meatball mixture, your meatballs will be more of a brown than a red.



Use your hands to remove the casings from the sausages, placing the sausage meat in a mixing bowl and breaking it up with a fork.

Add the ground beef, shallots, garlic, bread crumbs, beaten egg, and parsley, with plenty of salt and pepper.  Mix well, then use your hands to shape the mixture into 18 small balls.

Brush the meatballs with olive oil and cook on a medium grill, or fry them in a large pan, for about 10-15 minutes, turning regularly until evenly browned and cooked through.

Transfer the meatballs to a warm dish and sprinkle with fresh parsley.  Serve with chili sauce.


I hope you enjoy making (and eating) these spicy meatballs as much as we do!

Warm regards,

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  1. Posted July 7, 2011 at 3:29 pm by Beth Nielsen | Permalink

    Gosh they look SO delicious! Will definitely add this recipe to my BBQ list and I even have some “chore-is-o” (hahaha!) in my freezer. I like to use meatballs since it’s just me; I can make them, freeze them and then just pull out what I need. I hear on the food scene that meatballs are the new “it” food!
    Thanks & Yum.

  2. Posted July 7, 2011 at 7:13 pm by Melody | Permalink

    I’m glad you think the meatballs look yummy – they are! That’s a great idea, making a batch and eating them bit by bit. We usually eat them as appetizers, but using them as an entree would be really good too! Thank you for commenting…