Make these juicy and tender Portuguese meatballs with ground beef, pork, chouriço, garlic and Port wine. An easy homemade recipe that's perfect for family dinners in just a few simple steps.
Made with a flavorful combination of ground beef, ground pork, Portuguese chouriço, garlic, herbs and a splash of Port wine, these comforting Portuguese meatballs are tender, juicy and packed with authentic flavor.
After a short marinating period, the meatballs are coated in breadcrumbs and cooked with olive oil, onion and garlic until perfectly juicy and tender. They're ideal for serving with creamy Mashed Potatoes, Carrot Rice or a Simple Spaghetti with grape tomatoes.
Whether you're preparing a quick weeknight family dinner or a comforting Sunday lunch, this traditional Portuguese meatball recipe is simple to make and always a crowd-pleasing favorite. If you enjoy this dish, you may also like this Easy Lasagna Casserole, Stewed Burgers with Rosemary, or Beef and Pork Tacos.
Ingredients for Homemade Portuguese Meatballs
Here you'll find all the ingredients needed to make this recipe:
- Ground beef - Gives body, flavor, and texture to the meatballs.
- Ground pork - Adds fat and juiciness, helping keep the meatballs tender and preventing them from becoming dry.
- Oregano - Provides a delicious aroma, typical of Portuguese seasoning.
- Portuguese chouriço - Adds a spicy touch and a distinct Portuguese character to the meat mixture.
- Garlic - Adds aromatic flavor to the meat.
- Egg yolk - Acts as a natural binder, helping to hold the meat mixture together.
- Water - Keeps the mixture moist and helps the meatballs stay tender during cooking.
- Pepper and nutmeg - Adds a slightly spicy touch to the meat.
- Port wine - Adds sweetness, acidity, and a rich Portuguese flavor profile while tenderizing the meat.
- Breadcrumbs - Help bind the mixture and absorb moisture, ensuring a soft yet structured texture.
- Olive oil - Used for sautéing; adds richness and a smooth Mediterranean flavor base.
- Onion - Forms the aromatic base of the sauce.
- Salt - Enhances all the flavors and balances the seasoning across the dish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Homemade Portuguese Meatballs
Step 1: Peel the chouriço and chop it finely in a food processor.
Step 2: In a large bowl, combine the ground pork and ground beef. Season with salt, pepper, finely chopped chouriço, nutmeg, oregano, three chopped cloves of garlic, the egg yolk, and Port wine. Mix well with your hands or a spoon until all the ingredients are evenly incorporated.
Step 3: Cover the bowl and let the mixture marinate for about 2 hours in the refrigerator.
Step 4: Using your hands, shape the meat mixture into evenly sized balls, then gently coat each meatball in breadcrumbs until completely coated.
Step 5: In a large saucepan, add the olive oil, chopped onion and the remaining chopped garlic. Sauté over low heat until the onion is soft and lightly golden, stirring occasionally.
Step 6: Add the meatballs and pour in enough water to cover them. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer until the sauce begins to thicken slightly. Stir occasionally to ensure even cooking and prevent sticking.
Step 7: Turn off the heat and serve the meatballs with creamy mashed potatoes, spaghetti, or rice.
Tips for Homemade Portuguese Meatballs
• Use freshly ground beef and pork with moderate fat content for a juicier texture.
• Finely chop the chouriço so it blends evenly into the meat mixture.
• Don't skip the marinating time, as it allows the seasonings and Port wine to fully infuse into the meat.
• Wet your hands lightly with olive oil or vegetable oil before shaping the meatballs to prevent the mixture from sticking.
• Form meatballs of similar size so they cook evenly.
• Cook over low heat to keep the meatballs tender and prevent them from falling apart.
FAQs
What makes this meatballs different?
These meatballs are made with Portuguese chouriço, garlic, oregano, nutmeg and Port wine, which gives them a richer and more aromatic flavor.
Can I make these meatballs ahead of time?
Yes. You can prepare the meatballs up to one day in advance and keep them refrigerated before cooking.
What can I serve with Portuguese meatballs?
Mashed potatoes are the traditional side dish, but Portuguese meatballs also pair well with rice or pasta.
Can I use only beef?
Yes, although combining beef and pork creates juicier and more tender meatballs with a better balance of flavor.
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Homemade Portuguese Meatballs (Beef & Pork Meatballs)
Make these juicy and tender Portuguese meatballs with ground beef, pork, chouriço, garlic and Port wine. An easy homemade recipe that's perfect for family dinners in just a few simple steps.
- 250 grams (8 3/4 ounces) ground beef
- 250 grams (8 3/4 ounces) ground pork
- 1/2 tablespoon oregano
- 4 Portuguese chouriço slices (about 25 grams (1 ounce))
- 5 cloves of garlic
- 1 egg yolk
- Enough water to cover the meatballs
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 50 ml (1/4 cup) Port wine
- Breadcrumbs
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- 1 teaspoon salt
- Peel the chouriço and chop it finely in a food processor.
- In a large bowl, combine the ground pork and ground beef. Season with salt, pepper, finely chopped chouriço, nutmeg, oregano, three chopped cloves of garlic, the egg yolk, and Port wine. Mix well with your hands or a spoon until all the ingredients are evenly incorporated.
- Cover the bowl and let the mixture marinate for about 2 hours in the refrigerator.
- Using your hands, shape the meat mixture into evenly sized balls, then gently coat each meatball in breadcrumbs until completely coated.
- In a large saucepan, add the olive oil, chopped onion and the remaining chopped garlic. Sauté over low heat until the onion is soft and lightly golden, stirring occasionally.
- Add the meatballs and pour in enough water to cover them. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer until the sauce begins to thicken slightly. Stir occasionally to ensure even cooking and prevent sticking.
- Turn off the heat and serve the meatballs with creamy mashed potatoes, spaghetti, or rice.
