Chorizo Meatballs with Pineapple Salsa
Spicy little nuggets tucked into a tortilla with a sweet salsa for balance, o'le
Recipe type: Appetizer
Cuisine: Mexican
  • 1 bag of Tostitos Brand, scoop tortilla chips
  • For The Meatballs
  • 2 pounds Chorizo sausage
  • ½ cup onion, diced small
  • 2 tbs olive oil
  • 1½ cups dried breadcrumbs
  • 1 cup whole milk
  • 2 eggs, beaten
  • ½ cup chopped fresh cilantro
  • ½ tsp salt
  • For The Salsa
  • 2 cups pineapple, diced small
  • ½ lime, juiced
  • ½ jalapeno minced fine
  • ¼ cup chopped fresh cilantro
  • ½ tsp salt
  • ½ tsp pepper
  1. Pre-heat oven to 375 degrees
  2. For The Meatballs
  3. In a large bowl, place the bread crumbs and milk, stir well and let sit for about 5 minutes or until all the milk is absorbed.
  4. In a small pan, heat oil and cook onions until they become softened. About 3 minutes, remove from heat and set aside to cool.
  5. Add eggs, chorizo, cilantro and salt to bread mixture. Add cooked onions and stir until well combined.
  6. To make the meatballs, use a teaspoon to make little meatballs, roll in your hands to form. Line the meatballs on a cookie sheet (I put tin foil on the bottom and sprayed with cooking spray). Place in a pre-heated 375 degree oven and cook for 15-17 minutes.
  7. Remove and place each meatball in the Tostitos Scoop tortilla chip.
  8. For The Salsa
  9. In a medium bowl, add the pineapple, lime juice, jalapeno, cilantro, salt and pepper and stir until well combined.
  10. Serve alongside chorizo meatballs
  11. Enjoy!
Recipe by Rocky Mountain Cooking at