The other day I had this idea: I want to put some chorizo in some turkey meatballs. I thought I was genius. I told Steve and he wasn’t one way or another. That meant all systems are a go.
Actually he could have had any reaction and I still would have attempted these. I wanted to make a meatball with a chorizo flavor. I knew I couldn’t use just chorizo because that would have meant a huge greasy mess and a mild heart attack, so I needed a meatball to add it to.
I searched up ‘Ina Garten Meatball’ in Google and found she had a turkey meatball recipe.
That is laced with pork italian sausage.
That was just screaming to be replaced with chorizo, right? and the parsley? hellooo cilantro. I decided to keep the oregano, and throw out the red pepper flakes based off reviews. Overall the meatballs were easy. There’s an element of fresh breadcrumbs made in a food processor but it takes like two seconds and you can make extra and throw them in the freezer for the next time you make these meatballs.
Because there will be a next time.
I ate an unmentionable amount straight off the pan. That was my dinner last night. I am not ashamed.
For lunch today I decided to take the civilized route and attempt what was supposed to happen for dinner: a spin on the asian sub. It’s a hoagie roll with a little sriracha mayo, the meatballs, some grated carrot and cilantro leaves. I would have also accepted cucumber and about 4 times the amount of carrots and cilantro but that would have covered the meatballs too much for the photo so for the sake of blogging, I lessened it.
Don’t be me.
These are actually really fantastic meatballs: not dry at all, the perfect size and just enough of a hint of chorizo. I would totally bring them to a potluck, with some cucumber and carrot or get some really nice rolls from the bakery and serve up some sliders for a crowd. Just do it.
Chorizo Turkey Meatballs
Adapted from Ina Garten
Makes about 3 dozen meatballs – total crowd food.
3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed*
2/3 cup milk, I used 1%
2 pounds ground turkey (85-percent to 92-percent lean)
1 10oz package pork chorizo**
1/2 cup freshly grated Asiago cheese
1/2 cup minced fresh cilantro
1 teaspoon dried oregano
1/2 t garlic powder
1 t kosher salt
1/2 t freshly ground black pepper
2 large eggs, lightly beaten
*This yields 2 1/2 c of breadcrumbs. Do yourself a favor and just make a bunch at once and measure out the crumbs. I ended up using half a loaf of garlic sourdough and it worked perfectly with enough in the freezer for a couple more batches.
** For the chorizo it needs to be the stuff that hasn’t been cured, or that feels hard. It should be soft and easy to mix into the meatball mixture. Also if your package of chorizo is 9 or 11oz don’t sweat it.
Now, let’s do this.
Preheat oven to 400
To make the breadcrumbs, pulse bread in food processor until medium crumbs form. Place in a bowl with milk and let sit while you prepare the other ingredients.
In a large bowl add all the other ingredients, and top with breadcrumb mixture. Mix with hands well enough to make sure everything is combined and no chorizo is hiding out.
Scoop with a medium sized scoop or about the size of a golf ball and place in rows on a parchment lined baking sheet. The larger the better, I had to bake these off in a couple batches but it wasn’t a big deal.
Bake meatballs for 30-35 min or until browned on top and cooked through (165 degrees). If cooking two baking sheets at a time, make sure you rotate the pans for even cooking times.
Serve by themselves or on rolls as sliders or in sandwiches with sriracha mayo, cucumber, cilantro, carrots, and sprouts if you have them.
makes 2/3 c
2/3 c mayo
juice of half a lime
Mix everything together and store in the fridge for whenever you want to use it. On everything.