Name: Cheesy Ground Chicken and Chorizo Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz. Ground Chicken; 4 oz. Ground Chorizo (Mexican-style, uncooked); 1/3 cup finely chopped White Onion; 1/2 tsp. Garlic Powder; 1/2 tsp. Ground Cumin; 1/2 tsp. Kosher Salt (or to taste); 1 tbsp. Tomato Paste (optional); 1/2 tsp. freshly cracked Black Pepper (or 1/4 tsp. fine ground pepper); 1/2 cup Panko Breadcrumbs; 1 Large Egg; 2 tbsp. Whole Milk; 1/3 cup Shredded Sharp Cheddar Cheese; 2 tbsp. finely chopped Fresh Cilantro

Makes: 15 (1 ounce) meatballs | Total Time: 30 minutes

These cheesy ground chicken and chorizo meatballs are packed with bold flavor, gooey cheddar, and a hint of heat. They’re perfect for weeknight dinners or meal prep, and they’re so versatile! This recipe makes 15 one ounce meatballs and comes together in about 30 minutes.

If you’re looking for a fun twist on meatballs, this one’s for you. I combined juicy ground chicken with super flavorful ground chorizo, shredded cheddar cheese, and just the right amount of seasoning to make meatballs that are bold, savory, and packed with flavor. Whether you’re serving them with rice, stuffing them into a sandwich, or just popping them straight off the baking sheet (no judgment – I literally put some of these leftover cold meatballs on a snack board last week), these cheesy chicken chorizo meatballs are guaranteed to deliver.

This small batch recipe makes about 15 meatballs using a 2 tablespoon / 1 oz. (#40) scoop. They’re oven-baked (no frying mess!), freezer-friendly, and loaded with little flavor pockets of cheddar. You can even toss them in a spicy tomato sauce, pile them next to roasted veggies, or skewer them for a fun party appetizer. Bonus: they’re done in about 30 minutes!

If you’re new to making meatballs or have questions about baking meatballs vs. pan-frying, don’t worry! I’ve packed this post with all the tips, tricks, and variations you could need. Let’s make these meatballs.

Ingredients

1/2 lb. (8 oz.) Ground Chicken
1/4 lb. (4 oz.) Ground Chorizo (Mexican-style, uncooked)
1/3 cup finely chopped White Onion
1 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1/2 tsp. Kosher Salt (I use Diamond Crystal Kosher Salt!) (or salt to taste)
1/2 tsp. freshly cracked Black Pepper
1/2 cup Panko Breadcrumbs
1 Large Egg
2 tbsp. Whole Milk
1/3 cup Shredded Cheddar Cheese
2 tbsp. chopped Cilantro (optional)
(Optional) 1 tbsp. tomato paste

Ingredient Notes + FAQs

Ground Chicken: For juicy, flavorful meatballs, look for 93% lean ground chicken. It’s the perfect balance: not too fatty, not too dry. If you go for extra lean (like 98% lean), you risk ending up drier meatballs. What if I can’t find ground chicken? No biggie. Ground turkey (also around 93% lean) works great as a substitute.
Chorizo: Make sure it’s raw Mexican-style chorizo that looks like a vibrant, bright red ground pork breakfast sausage. Most major grocery stores now carry it behind their butcher counters! I do not recommend the tube of chorizo that you’ll sometimes see in the refrigerated meat section. It’s too loose for this recipe.
Cheddar Cheese: Use sharp cheddar for the best flavor. And yes, shredding it yourself helps it melt so much better into the meatballs than packaged shredded cheese.
Breadcrumbs + Milk = Soft Meatballs: That tiny bit of milk turns your breadcrumbs into a panade (basically a meatball’s BFF). It keeps them tender and juicy.
Tomato Paste: Optional, but if you want a touch of umami depth and a subtle sweetness, use it. Stir it into the meat mixture, along with the onions and seasonings! (Note: I tried this recipe with and without it, and ended up leaning *just* a little more towards without. But if you like a little added sweetness, add the tomato paste!)

Step-by-Step Instructions

Step One: Combine Meats + Seasonings + Breadcrumbs: Preheat the oven to 375º F. Line a quarter sheet pan or half sheet pan with parchment paper and set aside. In a large mixing bowl, use your hands to gently combine the ground chicken, ground chorizo, white onion, garlic powder, ground cumin, salt, pepper, and panko breadcrumbs.

Step Two: Whisk Milk + Egg. In a separate smaller mixing bowl, whisk the milk and egg together until totally blended. Pour this mixture into the mixing bowl with the chicken and chorizo mixture.

Step Three: Finish Mixing the Meatballs. Add the shredded cheddar cheese and finely chopped cilantro (if using) to the mixing bowl with the other ingredients. Use your hands again to gently mix everything together, careful to avoid over-mixing so we don’t get super tough meatballs. Mix everything together until it’s just combined!

Step Four: Roll into Balls. Use a “40” (2 tbsp. / 1 oz.) scoop, or a tablespoon to scoop the mixture into balls. (If using a tablespoon, you’ll want to make these with about 1 1/2 tablespoons of mixture). Gently roll into balls, then place onto the prepared baking sheet. Note: These meatballs will be pretty loose and slightly sticky! If they’re TOO sticky, carefully mix a two additional tablespoons of panko breadcrumbs into the mixture, then continue with forming into meatballs.

A baking sheet full of cheesy chorizo and ground chicken meatballs before being baked.

Step Five: Bake. Bake the meatballs at 375º F for 15-17 minutes, or until they’re a little browned on top, and the internal temperature reaches 165 F. For a Browned Top: Pop the meatballs under a “low” broil for about 3-4 minutes until they’re browned and crispy! (Keep an eye on them though and make sure the parchment paper can stand high heat).

Serve! Serve them with cooked rice, buttered noodles, or onto a toasted hoagie and top with your favorite toppings. You can drizzle them with a little Creamy Tex-Mex sauce, a Creamy Chipotle Sauce, or dip them into this Lime Crema.

Recipe Tips + Tricks

Don’t overmix your meatball mixture; it makes them tough. Mix just until everything’s combined.
A cookie scoop or tablespoon keeps the size consistent (and they bake more evenly).
Lightly oil your hands before rolling if the mixture feels sticky.
Bake on parchment paper for easy cleanup.
Broil under a “low” the last 2-3 minutes for golden brown tops and slight crisp.

Ways to Customize the Recipe:

Add a sauce: Drizzle (or dip) with a sour cream cilantro sauce, creamy chipotle sauce, or creamy Tex-Mex sauce.
Spice it up: Add 1/4 tsp. ground cayenne or a small, finely chopped jalapeño to the mixture!
Swap the cheese: Try pepper jack, cotija, or even smoked gouda for a twist.
Make them mini: Use a smaller scoop and serve them as cocktail meatballs with toothpicks and a dipping sauce!

My entire website is packed with small batch recipes, by the way! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. You’ll get four recipes delivered to your inbox each week, as well as a few tips and tricks!

How to Store Leftovers

These meatballs are amazing for meal prep and freezer stashing!

In the Refrigerator: Let leftovers cool, then store in an airtight container up to 4 days. Reheat them in the microwave in 30-second bursts, or reheat in a 350°F oven until warmed through.

In the Freezer: Freeze on a baking sheet first, then transfer to a freezer bag. They keep for up to 2 months. Let them thaw overnight in the refrigerator before reheating.

More Meatball Recipes to Try!

Sauces to Pair with these Meatballs:

I love these for busy nights when I still want something interesting. Plus, they’re customizable, pretty forgiving, and feel like a little treat to add some fun to weeknight dinners. Ground chicken, chorizo, and sharp cheddar might not be your go-to combo yet, but I promise, it’s a vibe. I think you’ll love it!

Pan Frying vs. Baking Meatballs

Baking (My Preferred Method)
I bake these chicken chorizo meatballs at 375°F for 15–17 minutes, or until they reach an internal temperature of 165°F.

Why I love baking meatballs:

Hands-off cooking (no standing at the stove!)
Easy to cook the whole batch at once
Not as messy! No oil splatters, at least
Great if you’re making them ahead for meal prep
For these specifically: because they have shredded cheddar, it can melt out of the meatball and stick to the pan, so baking them kind of keeps the whole meatball together with minimal cheddar melt at the bottom

Pan Frying
If you’d rather cook them in a pan, heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs, leaving a little space between each one. Cook for 10–12 minutes, turning every 2–3 minutes so all sides brown evenly. Cook until the centers reach 165°F.

Why you might choose pan frying:

Creates a deeper golden brown crust
Adds a little extra flavor from caramelization
Perfect when you’re making a smaller batch

Which is better?
You really can’t go wrong. Baking is easier and more hands-off, while pan frying gives you a crispier, more flavorful exterior. Since these meatballs are made with ground chicken and cheddar, I prefer the baking route because it keeps them juicy and holds the cheese in a little better.

Serve them with Spanish rice, creamy orzo, roasted sweet potatoes, or even tucked into a toasted hoagie bun with some chipotle mayo, pickled red onions, and crumbled cotija cheese on top. 💁‍♀️

If you want to make more than two servings, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you! AND if you make this recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara