{"id":4089,"date":"2024-01-31T19:31:47","date_gmt":"2024-01-31T19:31:47","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4089"},"modified":"2024-02-09T21:32:12","modified_gmt":"2024-02-09T21:32:12","slug":"classic-albondigas-spanish-chorizo-and-pork-meatballs","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/classic-albondigas-spanish-chorizo-and-pork-meatballs\/","title":{"rendered":"Classic Alb\u00f3ndigas (Spanish Chorizo and Pork Meatballs)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Classic Alb\u00f3ndigas (Spanish Chorizo and Pork Meatballs)<\/span><\/h2>\n
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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.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Meatballs<\/span><\/h4>
  • 3<\/span> tablespoons<\/span> extra virgin olive oil<\/span><\/li>
  • \u2154 <\/span> pound (300g)<\/span> semi-cured Spanish chorizo,<\/span> chopped into small pieces<\/span><\/li>
  • \u2154 <\/span> pound (300g)<\/span> pork mince<\/span> (ground pork)<\/span><\/li>
  • 1<\/span> medium<\/span> onion, <\/span> finely chopped<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic, <\/span> finely chopped<\/span><\/li>
  • 1<\/span> teaspoon<\/span> sweet paprika<\/span><\/li>
  • 1<\/span> sprig<\/span> thyme<\/span><\/li>
  • \u00bd<\/span> cup<\/span> breadcrumbs<\/span><\/li>
  • 1<\/span> large<\/span> egg<\/span><\/li>
  • pinch<\/span> of salt and black pepper<\/span><\/li><\/ul><\/div>

    <\/span>Sauce<\/span><\/h4>
    • 1<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>
    • \u00bd<\/span> medium<\/span> onion,<\/span> finely chopped<\/span><\/li>
    • 2<\/span> cloves<\/span> garlic,<\/span> finely chopped<\/span><\/li>
    • 1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>
    • 2<\/span> bay leaves<\/span><\/li>
    • \u00bd<\/span> cup<\/span> white wine<\/span> or dry sherry wine for extra authenticity<\/span><\/li>
    • \u00bd<\/span> cup<\/span> chicken or vegetable stock<\/span><\/li>
    • 1<\/span> (14oz) can (400g can)<\/span> crushed or diced tomatoes<\/span><\/li>
    • 1<\/span> handful<\/span> fresh parsley leaves,<\/span> to serve<\/span><\/li>
    • salt and pepper,<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • To serve, dress the meatballs in the tomato sauce and garnish with fresh parsley.<\/div><\/li><\/ul><\/div><\/div>\n
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