These deliciously spicy pork and chorizo meatballs are super moist and have a rich and aromatic tomato sauce topped with toasted almonds and served on a bed of light and fluffy couscous.
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What’s to love about this recipe
- This is a super easy recipe that comes together in just 30 minutes.
- Taste – spicy and aromatic, the flavours of these pork and chorizo meatballs in their rich tomato sauce just dance on the tongue.
- Versatile; chop and change the spices and herbs to suit yourself. Use chicken, turkey or beef mince instead of pork. Or use a mixture of meats.
This is a great recipe for using pork mince which is inexpensive and it doesn’t use a lot of chorizo so it is a good value recipe for tasty meatballs with a difference.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
I’ve used pork mince for these meatballs but feel free to use any type or mixture of meats that you like to make these delicious meatballs.
Chorizo sausage, this spicy Spanish sausage give an extra dimension to these meatballs and makes them extra special.
The spices – I’ve gone for cumin, smoked paprika and a pinch of salt for the pork and chorizo meatballs. Remember the chorizo has spice inside too.
For the tomato sauce
Tinned tomatoes, onion and garlic and then the herbs and spices. I’ve used dried oregano plus a mixture of fresh herbs too; basil, parsley and a bay leaf. A touch of cumin finishes things off nicely.
These pork and chorizo meatballs are super easy to make. Just take all the ingredients for the meatballs and mix them together in a bowl.
Now pull off pieces of the meat mixture and roll in your hands to form the meatballs, I got 12 from this recipe.
Bake the pork and chorizo meatballs in the oven for 30 minutes and while they are cooking make your tomato sauce so you are ready to serve them.
Saute the onions for 3 minutes then add the garlic for one minute then all other ingredients and simmer for about 10 minutes.
Remove meatballs from the oven and pour the juices into your sauce. This adds a delicious richness from the pork and chorizo meatballs to flavour your tomato sauce.
Remove bay leaf and blitze the sauce with stick blender if you want a really smooth sauce.
I like to serve these pork and chorizo meatballs with their tomato sauce over a bed of fluffy couscous and topped with some toasted flaked almonds.
You can also serve these meatballs with rice or with mashed potatoes, chips or pasta of course.
You can also serve these meatballs and sauce in a sub roll too.
Leftovers can be reheated, just make sure that they are piping hot.
Your pork and chorizo meatballs will keep in the fridge in a sealed container for up to 4 days or you can freeze them for up to 6 months. Defrost thoroughly and reheat till piping hot.
Looking for more super easy meatball recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Pork and Chorizo Meatballs in Tomato Sauce
- 500 g pork mince
- 75 g chorizo chopped small
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 400 g tinned tomatoes
- 1 clove garlic minced
- 1 onion chopped
- 1 tsp dried oregano
- 2 tbsp basil mix of chopped basil and parsley
- 1 bay leaf
- 1/2 tsp cumin
- Mix all ingredients and roll into 12 balls
- Bake for 30 minutes
- Saute the onion 3 minutes then add garlic for 1 minute then all other ingredients and simmer 20 minutes while the meatballs are baking
- Remove meatballs from oven and add the cooking juices to the sauce
- Use stick blender to puree sauce till smooth if you prefer