Chorizo Potato Breakfast Meatballs are the perfect grab-and-go breakfast! Made with ground pork, shredded potatoes, spinach, and bold seasonings, these chorizo meatballs with avocado-cilantro sauce are sure to become a new breakfast favorite.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Chorizo Meatball Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Chorizo Meatballs
- Recipe Tips
- How to Serve Breakfast Meatballs
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Egg-Free Breakfast Recipes
- Chorizo Potato Breakfast Meatballs Recipe
This recipe is…
These chorizo potato meatballs are perfect for mornings where you are pressed for time, but still want to get a healthy breakfast in. With ground pork, shredded potatoes, spinach, and an optional creamy avocado dipping sauce, you’ll get healthy protein, carbs, and fat in every bite and be fully satiated until lunch.
You can make a big batch of these meatballs and eat them all week, or you can make it even further in advance and freeze them for whenever you need them.
Looking for more quick and delicious breakfast ideas for fuss-free mornings? Check out our Chile Relleno Breakfast Casserole, Baked Tomato Eggs, Tiramisu Overnight Oats, or Egg Muffin Cups.
Why You’ll Love This Recipe
- Just 15 minutes of prep
- Recipe makes 8 servings: enough to eat some now, and stash some in the freezer for hectic mornings
- Protein, greens, spices, and healthy carbs in every bite!
Chorizo Meatball Recipe Ingredients
These meatballs are made with just a few simple ingredients. Find ingredient notes (including substitutions and swaps) below.
- Ground pork. We used ground pork for the base of these meatballs, as it is what is traditionally used for chorizo and breakfast sausage, but you can also substitute ground turkey here if you’d like.
- Chorizo seasoning. While you can buy chorizo and use it here if you’d like, we opted for a chorizo seasoning for a milder spice that makes these totally family-friendly.
- Shredded potatoes. The carb component for these meatballs is shredded potatoes. You’ll need about 1 pound of russet or Yukon gold potatoes for this recipe. If you’re on a low carb plan, feel free to leave them out.
- Spinach. We decided to go with chopped baby spinach for our meatballs to add some greens. We love starting the day with some veggies, and this is a great way to get them in.
- Avocado-cilantro sauce. The sauce is optional, but really turns these into a treat! It’s made with avocados, lime juice, and cilantro and will keep all week.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are a few easy ways to customize this recipe to your taste:
- Meat – our recipe calls for ground pork, but you could use ground beef or turkey instead.
- Herbs – cilantro is an ideal pairing with the chorizo spices, but you could use parsley, basil, or other tender-stemmed fresh herbs if you’d prefer.
How to Make Chorizo Meatballs
Our goal was to make sure it was as easy as possible to make these chorizo potato breakfast meatballs so that you can simply add them on to your Sunday meal prep.
Step 1: First up, you’ll shred the potatoes. You can do this with a regular box grater or using the shredder attachment of your food processor. (Potatoes hold a lot of water, so after they are shredded, place them in a tea towel and squeeze out the excess water, then set them aside.)
Step 2: Finely chop the spinach. (We recommend using fresh baby spinach, as frozen will be very watery.) Add it to a bowl with the ground pork, potatoes, and seasonings.
Work the mixture with your hands until fully combined.
Step 3: Roll the mixture into 1 1/2 inch balls, and place them on a parchment paper-lined baking sheet.
Bake the meatballs at 400 F for 25 minutes, until they are fully cooked through.
Step 4: While the meatballs are baking, you can make the sauce by quickly blending all of the ingredients together.
Serve the meatballs with the sauce.
Recipe Tips
- Roll or scoop – you can use your hands to roll the meat mixture into 1-inch balls, or use a small cookie dough scoop.
- Double up – this delicious avocado-cilantro sauce is super versatile. Make a double batch to use as a salad dressing or dip for sauteed or grilled veggies, fish, chicken, or beef.
How to Serve Breakfast Meatballs
Serve the meatballs hot with the sauce on the side. If you’d like, you can add some sauteed veggies or a breakfast salad.
How to Store and Reheat
You can either store the meatballs in the refrigerator and reheat them throughout the week in a microwave or on the stovetop. Or, freeze them for later use and reheat them as needed.
Frequently Asked Questions
Chorizo is a type of sausage that’s popular in both Mexican and Spanish cuisines that’s traditionally made with ground pork and spices.
This easy take on traditional chorizo is flavored with paprika, ancho chile powder, cumin, cayenne, oregano, garlic and onion powders, and other spices.
The best way to freeze meatballs is to space them out on a wax paper-covered rimmed baking sheet in the freezer (this will ensure that they freeze individually, instead of together in clumps). Then, once they’re hardened, transfer them to a freezer bag.
More Favorite Egg-Free Breakfast Recipes
If you tried this recipe for Chorizo Potato Breakfast Meatballs, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Chorizo Potato Breakfast Meatballs
Ingredients
For the Meatballs:
- 1 large russet potato, about 1 pound, peeled
- 1 ½ cups chopped baby spinach, may also use kale
- 2 pounds ground pork, may also use ground turkey
- 3 tablespoons apple cider vinegar
- 1 tablespoon paprika
- 2 teaspoons ancho chile powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, optional
For the Sauce:
- 1 small avocado
- 1/2 cup cilantro
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- 2 –3 tablespoons water, to desired consistency
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Grate the potato (we recommend using the shredder attachment of your food processor for quickest results), then place 1 ½ cups of shredded potato in a tea towel and squeeze the potato to get rid of excess moisture.
- Add the shredded potato to a large bowl along with the remaining spinach, ground pork, and seasonings, then work the mixture with your hands until fully combined.
- Roll the mixture into 1-inch balls then place on the parchment paper-lined baking sheet. Bake for 25 minutes, until the meatballs are fully cooked and browned on top.
- While the meatballs are baking, blend together all sauce ingredients, adding in water 1 tablespoon at a time until desired consistency is achieved.
- Eat immediately, or store in the refrigerator for up to 5 days or the freezer for up to 5 months. To reheat, either microwave them for 1 minute, or place in a skillet with a teaspoon of oil over medium heat and cook for 2 minutes per side, until browned and fully warmed through.
Nutrition
Made them tonight to eat with some garlic naan and the green apple coleslaw. The meatballs cooked up well in the oven, but husband felt it needed more flavour and son thought they were dry. I liked that it incorporated spinach for added veg to our meal. Family gave it 3 out of 5 stars.
Thank you for the feedback, Betty!
No binder needed???
Just the ingredients listed in the recipe card!
Have you ever made these into chorizo patties to recreate a Farmers wrap or breakfast sandwich?
We haven’t, Meagan, but you definitely could! Let us know how they turn out!
If I opted to buy chorizo seasoning pre made— how much would I use?
Hi Ronda! About 3-4 tablespoons should be great! -Team F&F
It says that it makes eight servings, with 380 cal per serving. How many meatballs are you counting in a serving?
Hi Brittany! The recipe should make approximately 32 meatballs, so 4 per serving. -Team F&F
I have chorizo on hand. Would I omit all the spices if I use it in place of the ground pork or just omit certain ones?
Thanks!
I’d omit all of the spices! Enjoy!!
Do you think you could substitute the white or Japanese sweet potatoes in for the regular potatoes? Or would they be too moist? I don’t tolerate regular potatoes :(. Thanks in advance!
I wonder if these could be made into breakfast patties for an egg sausage McMuffin?!
Ooh, that would be delicious, Meagan! They definitely could. Just patty them up instead of rolling them into meatballs!