Can you have chorizo on paleo?

You can, but not the kind packed with junk. Most of what’s in stores has sugar, preservatives, or ingredients I can’t pronounce. I learned that the hard way. These days, I either buy a clean version from a local butcher or just mix ground beef with a few spices at home. It’s not complicated, and it tastes the way it should.

What’s a good swap if I don’t have paleo chorizo?

Honestly, you don’t need it. I’ve made these with plain ground beef plenty of times. Add in smoked paprika, cumin, garlic, and a little cayenne. It’s still rich, still flavorful, and no one ever misses the store-bought stuff.

How do you keep meatballs from falling apart?

The biggest mistake? Overmixing. I used to stir the meat way too much. Now, I just mix until things hold together and stop. Letting the mix sit for five minutes helps too; gives the almond flour time to pull in some moisture. Makes a big difference.

Is chorizo Whole30-friendly?

Not usually. Most brands sneak in sugar or stuff that’s off-limits. When I’m doing a Whole30, I just season my own ground meat. That way, I’m not second-guessing what’s in my food.

Paleo Chorizo Meatballs Recipe: Irresistible Flavor and Easy Prep

Name: Paleo Chorizo Meatballs – Irresistible Flavor and Easy Prep
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Paleo, Mexican-Inspired
Ingredients: 1 lb ground beef (grass-fed if possible); 4 oz beef chorizo (paleo-friendly or homemade); 1 egg; 1/3 cup almond flour; 1 garlic clove, minced; 1/2 small onion, finely diced; 1 tbsp chopped fresh parsley (optional); 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp sea salt; 1/4 tsp black pepper; 1 tbsp olive or avocado oil (optional, for searing)

Description

Juicy, spicy paleo chorizo meatballs made with clean ingredients. Perfect for dinner, meal prep, or a party platter.

Ingredients

Scale

1 lb ground beef (grass-fed if possible)
4 oz beef chorizo (paleo-friendly or homemade)
1 egg
1/3 cup almond flour
1 garlic clove, minced
1/2 small onion, finely diced
1 tbsp chopped fresh parsley (optional)
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper
1 tbsp olive or avocado oil (optional, for searing)

Instructions

1. Set your oven to 400°F and line a baking sheet with parchment paper.

2. Add all the ingredients to a large bowl and mix until just combined.

3. Roll into meatballs about the size of a golf ball.

4. Place on the prepared sheet and bake for 18 to 20 minutes, until browned and cooked through.

5. For a crispy edge, sear them in a hot skillet for 2 minutes per side after baking.

Notes

You can prep the meatballs ahead of time and store them in the fridge for up to 3 days or freeze them before or after baking.

For Whole30, make sure your chorizo is sugar-free or use a homemade spice blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Paleo, Mexican-Inspired

Nutrition

Serving Size: 4–5 meatballs
Calories: 380
Sugar: 1g
Sodium: 600mg
Fat: 29g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 28g
Cholesterol: 108mg

Keywords: paleo chorizo meatballs, keto meatballs, gluten-free meatballs, grain-free