Classic Albóndigas (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.
Servings: 4
Ingredients
Meatballs
- 3 tablespoons extra virgin olive oil
- ⅔ pound (300g) semi-cured Spanish chorizo, chopped into small pieces
- ⅔ pound (300g) pork mince (ground pork)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon sweet paprika
- 1 sprig thyme
- ½ cup breadcrumbs
- 1 large egg
- pinch of salt and black pepper
Sauce
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon smoked paprika
- 2 bay leaves
- ½ cup white wine or dry sherry wine for extra authenticity
- ½ cup chicken or vegetable stock
- 1 (14oz) can (400g can) 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.
