Cheesy Chorizo Cornbread Balls
Cheesy Chorizo Cornbread Balls are the ultimate bite-sized delights for any gathering or cozy night in. These savory, cheesy snacks combine the bold flavors of spiced chorizo, zesty jalapeños, and fluffy cornbread mix into crispy, golden-baked bites. Finished with a creamy, smoky chipotle dipping sauce, they deliver a harmonious mix of spice, tang, and cheese in every mouthful.Ideal for game days, parties, or as an appetizer, these cornbread balls are simple to make yet bursting with flavor. Garnish them with fresh cilantro or parsley for an added pop of freshness and color.
Equipment
- Large Mixing Bowl: For combining the chorizo mixture.
- Baking sheet To bake the cornbread balls evenly.
- Parchment Paper: To prevent sticking and ensure easy cleanup.
- Small Bowl: For preparing the chipotle dipping sauce.
- Spoon or Scoop: To shape uniform balls.
Ingredients
For the Chorizo Balls
- 1 lb uncooked chorizo casings removed
- 2 cups cornbread mix about 1½ boxes, Jiffy cornbread
- 2 cups shredded cheddar cheese
- 2 pcs large jalapeños stemmed and seeded, finely chopped
- 2 pcs green onions chopped
- pinch of salt
- cilantro or parsley to garnish
For the Chipotle Dipping Sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- canned Chipotle Chile in adobo minced plus sauce, to taste
Instructions
- Preheat oven to 350°F. Line a baking sheet with a parchment paper.
- In a large bowl, combine the chorizo, cornbread mix, cheddar cheese, jalapeno, onion, and salt. Mix until well-combined and no longer gritty.
- Shape the mixture into balls slightly smaller than your average meatball (or about 1 in). Place on the baking sheet.
- Bake 25-30 minutes, or until cooked through.
- As you wait for the chorizo balls to cook, prepare the dipping sauce. Combine ⅓ cup mayonnaise with ⅓ cup sour cream and mix well. Finely mince one Chipotle Chile and mix it in to the sour cream mixture, adding in about a half-teaspoon of adobo sauce (from the can) to start. Add more Chipotles or adobo, to taste, until you reach your desired heat level.
- Serve the chorizo balls warm or at room temperature with the Chipotle dipping sauce, and fresh cilantro or parsley, to garnish.
Notes
Yield: 40 balls
Preparation Tips:
- Use uncooked chorizo for the best flavor and texture. Ensure the casings are fully removed before mixing.
- Finely chop jalapeños and green onions to evenly distribute the flavors.
- For uniform balls, use a tablespoon-sized scoop to portion the mixture.
Flavor Enhancements:
- Add a pinch of smoked paprika or cumin to the mixture for extra depth.
- For a touch of sweetness, include a tablespoon of honey in the cornbread mix.
Serving Suggestions:
- Serve warm with the chipotle dipping sauce for a crowd-pleasing starter.
- Pair with guacamole, salsa, or pico de gallo for additional dipping options.
- Garnish with lime wedges for a citrusy zing.
Storage:
- Store leftover chorizo balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
- The chipotle dipping sauce can be refrigerated for up to 5 days in a sealed container.
Nutrition
Calories: 69kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 8mgSodium: 107mgPotassium: 15mgFiber: 0.5gSugar: 2gVitamin A: 78IUVitamin C: 0.02mgCalcium: 46mgIron: 0.2mg
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