Chicharrón Meatballs

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 16 - 18 meatballs
Chicharrón Meatballs: where Italy meets crunchy, chicharrón heaven!

Every cook has a go-to meatball up their sleeve - I do too! But I took the basic recipe and gave it a Latin twist with this chicharrón meatballs combination that is SO deliciously crunchy on the outside, but soft on the inside.

Before I prepared this meatball recipe for the first time I was sure it would taste great, but I didn't think it would become my favorite meatball. It most certainly did.

Chicharrón is a dish popular in Spain and Latin America and very similar to pork rinds. It's fried pork skin or pork belly cut into crispy, crunchy, mouthwatering pieces. This chicharrón meatball recipe, however, calls for the chicharrón that you find in a bag, already prepared at your local Latin grocery store - just look for "Fried Pork Skins" and you're ready to go.

Even the most advanced meatball aficionados become fans!


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  1. In a large bowl, combine the ground beef, salt, pepper, eggs, cheese, and garlic clove. Knead with hands until evenly mixed. Make 16-18 small balls of equal size.
  2. Crush the pork chicharrones until fine and set on a plate. Roll the meatballs over the crushed chicharrón, as if you were breading, and reserve.
  3. Heat the olive oil in a medium saucepan over medium heat and fry each meatball until they're golden in color, for approximately 5 minutes.
  4. Transfer the meatballs to a plate lined with paper towels to get rid of the excess oil.
  5. Enjoy with your favorite side dish!
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