Chicken and chorizo meatballs recipe





  • 500g chicken breast mince
  • 1 chorizo sausage
  • 1 red onion, peeled and diced
  • 1 cup breadcrumbs
  • 1 egg, lightly beaten
  • 2 cloves garlic, crushed
  • ½ tsp sweet paprika (Hungarian style)
  • 1 tbsp powdered chicken stock or 1 chicken stock cube.
  • ½ cup flat leaf parsley, chopped
  • ½ cup vegetable oil (for frying)


Place all ingredients into a food processor – except for the oil – and process until thoroughly combined.

Cover a tray with baking paper. Roll tablespoon sized balls of the meat mixture and place on the tray.

Heat 3 tablespoons of oil in a frying pan over a medium heat and fry the meatballs, gently turning with a spatula until they are brown and cooked through. This should take around 5 minutes.

Alternately you can bake these at 160°C fan-forced for 15-20 minutes or until cooked through.

Serve in soft tortillas with salad and salsa or on a platter as finger food with a delicious chutney.


Frying these in a pan makes them all nice and golden, but if you bake them they stay a pale colour.

If you don’t have a food processor you can just cut these ingredients finely and mix together with your hands and you will get the same great taste.