Beef and Chorizo Meatballs: A Savoury Twist with a Spicy Kick
Beef and Chorizo Meatballs are a mouth-watering fusion of rich, savoury beef and smoky, spicy chorizo, creating a dish packed with bold flavours and perfect for any occasion. These juicy meatballs offer a satisfying blend of textures and tastes, with the chorizo adding a fiery depth to the tender beef. Whether served with pasta, in a sub roll, or as a tapas-style dish with dipping sauces, these meatballs are a versatile and crowd-pleasing option.
Made in the Instant Pot, these Beef and Chorizo Meatballs come together quickly and cook to perfection in no time. The Instant Pot’s pressure cooking function helps lock in the flavours, ensuring the meatballs remain moist and tender while allowing the smoky spices from the chorizo to fully infuse the beef. With minimal effort and just one pot, you can enjoy a restaurant-quality dish right at home, making this recipe ideal for busy weeknights or weekend entertaining.
The beauty of this recipe lies in its adaptability. You can easily pair these meatballs with a rich tomato sauce and pasta for a comforting meal, or serve them as appetisers alongside fresh bread and dipping sauces for a more casual gathering. Whether you’re feeding a family or impressing guests, Beef and Chorizo Meatballs are sure to become a go-to recipe in your kitchen.
Prep Time:
5 mins
Cook Time:
35 mins
Servings:
Serves 4
Product:
Versazone Air Fryer
Ingredients
For the sauce:
- 1 medium red (bell) pepper, deseeded and cut into 1-cm strips
- 1 medium orange (bell) pepper, deseeded and cut into 1-cm strips
- ½ teaspoon sea salt
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 500g passata/ strained tomatoes
- 1 teaspoon dried marjoram or oregano
- 1 tablespoon tomato purée/paste
- 1 teaspoon garlic salt
- ½ teaspoon honey
For the meatballs:
- 100 g chorizo
- 400 g minced/ ground beef
Instructions
- Preheat the air fryer to 160°C.
- Put the (bell) peppers on a sheet pan with high sides, sprinkle over the salt and drizzle over the olive oil.
- Bake in the preheated air fryer for 10-12 minutes, until colouring at the edges.
- Meanwhile, put the onion, garlic, passata, tomato purée, marjoram/oregano, garlic salt and honey in a bowl and stir together to make a sauce.
- To make the meatballs, finely chop the chorizo or use a food processor to grind it to a paste and mix it together with the minced/ground beef. Roll the minced meat mix into 12 evenly-sized meatballs.
- After 10-12 minutes of cooking the (bell) peppers, add the sauce and the meatballs to the sheet pan. Cover with foil and bake for a further 25 minutes – 15 minutes with foil on and 10 minutes with foil off or until the meatballs are just cooked and still moist. A thermometer inserted into the centre of one of the meatballs should read at least 74C. Serve.