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Chorizo Meatballs -My Kitchen Stories

Chorizo Meatballs with Polenta and Parmesan

Make these meatballs as a canape or party food or make them as part of a starter. This is really more of a recipe idea. Give it a go and see how you can change it to suit your tastes
Course Party Food
Servings 4


  • 500 gm fresh chorizo ( the soft butcher made kind this is raw like sausage)
  • 3 whole sausages fat pork ones
  • 2 Tablespoons Parsley chopped
  • 200 gm polenta I used organic Buckwheat Polenta but any type will do
  • 750 ml water or stock
  • 100 gm parmesan cheese grated and some extra for serving
  • 5 gm salt and pepper
  • 400 gm tomatoes tin of chopped or 2 cups of chopped tomatoes
  • 1/2 cup basil leaves
  • 60 ml Olive Oil


  • Remove the sausages from their skins and put into a bowl with the parsley and mix well. Form into 12 balls.
  • Brown on all sides in a fry pan in 2 Tablespoons olive oil. Drain on absorbent paper ( they don't need to be cooked all the way through).
  • Put them back in the fry pan with the extra olive oil, tomato and basil and simmer on low till cooked through.or approximately 6-8 minutes. Season with sea salt and pepper


  • To cook the polenta. Bring the water (or stock) to a boil in a saucepan. When the water is boiling sprinkle in the polenta stiring or whisking till it is thick.Let it cook on low, leaving to simmer for around an hour. ( if you have instant polenta it will take 1/2 of this time. )
  • When it is thick and bubbling like lava, add the parmesan and salt and pepper.
  • Serve this just like mashed potato with the meat balls and sauce and shaved parmesan