Chorizo Cotija Meatballs – Low Carb, Keto-Friendly

Get ready for meaty, spicy, cheesy meatballs with only 1 g net carb each! These Chorizo Cotija meatballs are versatile – prepare for parties, as a dinner appetizer, or as the main attraction for dinner or lunch. The seasonings deliver an authentic Tex Mex flavor. For parties, I like to serve alongside Keto Queso or a simple Crema Mexicana, which is similar to sour cream but slightly less dense.

Preparation is similar to traditional meatballs, and you can pull this dish together in about 20 minutes. I typically make these for dinner and have enough for a few days of leftovers. They reheat nicely, and don’t dry out.

The recipe features cotija cheese, which is similar to Parmesan cheese. It is dry with a sharp, robust flavor. If cotija is difficult to find, a dry Parmesan can easily be substituted. Rather than using a flour alternative, ground cotija (or Parmesan) serves as the binder.

Tip: Keep the size to one inch diameter when forming the meatballs. Larger meatballs have a tendency to fall apart with this recipe. The recipe makes 16 meatballs. A serving is two meatballs. For lunch I usually use 2 servings alongside a simple salad.

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Chorizo Cotija Meatballs

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Prep Time

5 minutes

Cook Time

13 minutes

Servings

meatballs MetricUS Imperial

Ingredients

• 2 tbsp Avocado oil
• 1 lb Chorizo, ground
• 1/2 tsp Black pepper
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Oregano
• 2 tbsp Parsley
• 1 Egg
• 1/2 cup Cotija cheese Parmesan is ok to substitute

Prep Time 5 minutes Cook Time 13 minutes Servings meatballs MetricUS Imperial Ingredients 2 tbsp Avocado oil 1 lb Chorizo, ground 1/2 tsp Black pepper 1/2 tsp Turmeric 1/2 tsp Cumin 1/2 tsp Oregano 2 tbsp Parsley 1 Egg 1/2 cup Cotija cheese Parmesan is ok to substitute

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Instructions

1. In a large bowl, mix together: 1 lb Chorizo ½ tsp black pepper ½ tsp Turmeric 2 tbsp Parsley ½ tsp Cumin 1/2 tsp dried Oregano

   
2. Add 1 Egg and 1/2 cup Cotija cheese and combine thoroughly

   
3. In a large non-stick skillet, add 2 tbsp. avocado or similar oil and turn heat to medium-high
4. While skillet is heating, form 1" meatballs.
5. Drop meatballs one-by-one into skillet and cook until bottom is browned, about 3 minutes.
6. Turn meatballs over, turn heat to medium-low, and cover skillet with lid or aluminum foil.

   
7. Let cook for 10 minutes on medium-low. Remove from pan and let rest on paper towels for 3 minutes before serving.