Meatballs are one of my favorite food groups. They’re perfect for meals, snacks, parties and, if you’re like me, the occasional leftover meatball on the run for breakfast. Every time I create a new meatball recipe, it becomes my new favorite, and these Turkey Chorizo Meatballs are no different — especially when served with roasted cherry tomatoes and onions.
Bonus: these are deliciously dairy-free, gluten-free and soy-free (as long as you use bread crumbs that are free of those).
Chorizo Isn’t Just for Breakfast Tacos
I didn’t become a chorizo fan until late in life. Bacon won my heart a long time ago, and I’m not a fan of breakfast sausage, so I wasn’t enticed to try chorizo – which I had only seen served in a breakfast taco for the longest time.
Then some friends made a dinner that included Spanish chorizo as part of the main dish. Spanish chorizo is a hard sausage, more like pepperoni or salami (both of which I love), so I tried it. And, of course, I loved it, which made me think that perhaps I should give Mexican chorizo a chance. Ever since then, I have worked it into various recipes, including my chorizo sweet potato kale hash, tomato chorizo salmon and these flavor-packed turkey chorizo meatballs!
Oven-Roasted Cherry Tomatoes
While I make the meatball mixture for these turkey chorizo meatballs, I roast tomatoes and onions in my cast iron skillet. Find the easy recipe here. They’re quick and easy to make, since you don’t have to slice the tomatoes. When the tomatoes and onions are done, I pull them out of the skillet and use the same pan to make these meatballs on the stove.
The blend of ground turkey, spices and bread crumbs packs these babies with flavor and just enough spice. Even my littlest taste-tester (only about 16 months old) gobbles them up.
Dairy-Free Gluten-Free Soy-Free Turkey Chorizo Meatballs
I use dairy-free, gluten-free, soy-free bread crumbs, but you can use any bread crumbs if you don’t have to worry about food allergies or intolerances.
A word of caution: pay attention to the sodium content. The bread crumbs I use are low in sodium, so I add a little salt to the meatball mixture, per the recipe below. If you use traditional bread crumbs (higher in salt/sodium), I recommend holding off on adding any salt until they’re cooked and you can taste test. It’s much easier to add salt than to take it away!! Oh boy, have I learned that one the hard way a few times in my life! If it’s a sauce, soup or stew, potatoes can help, but they won’t be able do much for over-salted meatballs.
Pin it/save it and make it!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 pound ground turkey (93%/7%)
- 12 ounces Mexican chorizo, with casing removed
- 1/2 onion, diced
- 1 cup bread crumbs (I use dairy-free + gluten-free bread crumbs)
- 2 tsp cumin
- 2 eggs
- 1 tsp black pepper
- 3/4 tsp onion powder
- 1/2 tsp sea salt (don't add if using regular, higher sodium/salt bread crumbs)
- 3/4 tsp garlic powder
- 2 Tbsp olive oil
Ingredients
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- Mix all of the meatball ingredients (everything except the olive oil)
- Roll the meatball mixture into balls. IF you work quickly, you can do this as the oil heats up during the step below, but I like to roll them all ahead of time and place on wax paper to have ready once the oil is hot)
- Coat a large skillet generously with olive oil (2 Tbsp) and heat on medium high
- Cook on medium-high heat; brown on one side
- When browned on one side, turn the meatballs over gently with a fork and brown the other side
- Stir the meatballs and onions, then place lid on top of skillet and turn on low; cook another 5 minutes. Add salt and pepper to taste.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Find the recipe for Oven Roasted Cherry Tomatoes Here.
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