Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons olive oil
  • 1/4 medium red onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 large egg
  • 2 tablespoons milk
  • 3/4 cup fresh store-bought or homemade bread crumbs*
  • 1/2 cup grated Cheddar or Monterey Jack cheese
  • 3 tablespoons chopped cilantro
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 pound ground beef
  • 1/2 pound ground chorizo ((the Spanish sort and not the Mexican kind))
  • 1 teaspoon salt (or less to taste)

Instruction

  • Preheat the oven to 450°F (230°C). Slick a rimmed baking sheet or a roasting pan with 2 tablespoons of the oil.
  • In a skillet over medium heat, warm the remaining 1 tablespoon oil. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 minutes.
  • Meanwhile, in a large bowl, beat the egg and milk together. Add the bread crumbs, cheese, cilantro, chili powder, cumin, and oregano and combine.
  • Add the sautéed onion and garlic to the egg mixture along with the beef and chorizo. Add the salt and mix thoroughly.
  • Using dampened hands, roll about 1 tablespoon chorizo mixture into balls about 1 1/2 inches (4 centimeters) in diameter, taking care not to squash the mixture too much. Take care that the meatballs are all the same size to ensure they cook evenly. Arrange the meatballs on the baking sheet, spacing them evenly.
  • Roast for 12 to 18 minutes, until the meatballs are cooked through. Serve immediately.