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Spanish chorizo meatballs

Classic Albóndigas Recipe (Spanish Chorizo and Pork Meatballs)

This authentic Spanish pork and chorizo albondigas recipe is the perfect addition to any tapas night! Served with a glass of fresh sherry wine and tomato sauce, this is sure to be a hit.
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Course: Appetizer
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 671.75kcal
Author: David Pope

Ingredients

Meatballs

  • 3 tablespoon extra virgin olive oil
  • 300 g 2/3 pound semi-cured Spanish chorizo, chopped into small pieces
  • 300 g 2/3 pound pork mince
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon sweet paprika
  • 1 sprig of thyme
  • 1/2 cup breadcrumbs
  • 1 large egg
  • Pinch of salt and black pepper

Sauce

  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1/2 cup white wine or dry sherry wine for extra authenticity
  • 1/2 cup chicken or vegetable stock
  • 1 400 g 14oz can of crushed or diced tomatoes
  • 1 handful fresh parsley leaves to serve
  • Salt and pepper to taste

Instructions

  • To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
  • Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
  • Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
  • Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.
  • To cook the meatballs, place the heavy skillet back over medium-high heat and add the remaining two tablespoons of olive oil. Pan-fry the meatballs, 5 or 6 at a time, until golden brown on the outside and cooked all of the way through.
  • To prepare the sauce, place a separate saucepan over medium-high heat and add the olive oil. Saute the diced onion until translucent, then add the garlic and paprika. Continue to saute for a further two minutes, until the aromas are strong.
  • Deglaze the pan with the white wine and cook for 4-5 minutes until the wine is reduced. Add the chicken or veggie stock, as well as the tomatoes and bay leaves. Bring to the boil and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a saucelike consistency. Season with salt and pepper as desired.
  • To serve, dress the meatballs in the tomato sauce and garnish with fresh parsley.

Nutrition

Calories: 671.75kcal | Carbohydrates: 20.46g | Protein: 29.51g | Fat: 49.39g | Saturated Fat: 15.1g | Cholesterol: 141.8mg | Sodium: 1399.36mg | Potassium: 549.68mg | Fiber: 2.66g | Sugar: 5.69g | Vitamin A: 1020.72IU | Vitamin C: 14.57mg | Calcium: 90.06mg | Iron: 4.33mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!