Chorizo is a flavorful sausage used in both Mexico and Spain, and when combined with ground beef and spices, it creates a memorable meatball. These meatballs also include a number of aromatic spices and some jalapeño Jack cheese for an added kick.
3 tablespoons olive oil
1/4 small red onion, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/4 cup plain breadcrumbs
3/4 cup grated jalapeño Jack cheese
3 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon dried oregano
1 pound ground chuck
1/2 pound chorizo, casings removed, if necessary
Salt and cayenne to taste
Vegetable oil spray
For dipping:
1 cup Creamy Chipotle Sauce or bottled salsa
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, cheese, cilantro, chili powder, cumin, and oregano and mix well.
3. Add vegetable mixture, beef, and chorizo to the mixing bowl, season to taste with salt and cayenne, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Creamy Chipotle Sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.