BBQ Chorizo Meatballs Recipe

Ground chorizo: This spicy sausage adds a rich, smoky flavor to the meatballs.

Breadcrumbs: Helps to bind the meatball mixture together and gives it structure.

Egg: Acts as a binding agent to hold the meatballs together.

BBQ sauce: Adds a tangy, sweet, and smoky flavor to the meatballs.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the meatballs.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of heat and depth to the flavor profile.

When forming the meatballs, use slightly damp hands to prevent the mixture from sticking to your fingers. This will help you achieve uniform meatballs and ensure even cooking. Additionally, consider using a cookie scoop to portion out the mixture for consistent sizes.

• ground chorizo - Substitute with ground pork with smoked paprika and cayenne pepper: This combination mimics the smoky and spicy flavor profile of chorizo.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and binding effect as breadcrumbs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• bbq sauce - Substitute with ketchup and liquid smoke: Combine ketchup with a few drops of liquid smoke to replicate the smoky sweetness of BBQ sauce.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can provide a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a fresh and slightly sweet onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and peppery flavor, with a slightly different aroma.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled meatballs in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. For longer storage, consider freezing.

• To freeze, arrange the meatballs on a baking sheet in a single layer. Place the sheet in the freezer for about 1-2 hours, or until the meatballs are firm.

• Transfer the frozen meatballs to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• Frozen meatballs can be stored for up to 3 months. When ready to use, thaw them in the refrigerator overnight.

• Reheat the meatballs in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a saucepan with some bbq sauce over medium heat until warmed.

• For a quick meal, microwave the meatballs on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes or until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the BBQ chorizo meatballs on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. For an extra touch, brush them with a bit more bbq sauce before reheating.

• Microwave Method: Place the meatballs in a microwave-safe dish. Add a splash of water or bbq sauce to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the meatballs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are heated through. Add a bit of bbq sauce during the last minute of heating for extra flavor.

• Slow Cooker Method: Place the meatballs in a slow cooker. Add a bit of bbq sauce or broth to keep them moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally. This method is great for keeping the meatballs warm for a party or gathering.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatballs in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give the meatballs a slightly crispy exterior.

• Oven: Preheat to 375°F (190°C) to bake the meatballs.

• Mixing bowl: Combine all the ingredients until well mixed.

• Baking sheet: Place the formed meatballs on this for baking.

• Measuring cups: Measure out the breadcrumbs and BBQ sauce accurately.

• Measuring spoons: Measure the garlic powder, onion powder, salt, and black pepper.

• Whisk: Beat the egg before adding it to the mixture.

• Spatula: Mix the ingredients thoroughly in the mixing bowl.

• Parchment paper: Line the baking sheet to prevent the meatballs from sticking.

• Tongs: Use to handle the hot meatballs when serving.

• Serving dish: Present the hot meatballs with extra BBQ sauce if desired.

Prepare ingredients ahead: Measure and mix breadcrumbs, garlic powder, and onion powder in advance.

Use a cookie scoop: This helps form meatballs quickly and uniformly.

Line the baking sheet: Use parchment paper for easy cleanup.

Preheat the oven early: Ensure the oven is ready when the meatballs are.

Batch cooking: Double the recipe and freeze extra meatballs for future meals.