[adrotate banner=”44”]
You don’t need to be a master in the kitchen to make albondigas, or meatballs, and the fun part is that you can use many different kinds of meat. This recipe uses a spicy chorizo mixed in for added heat.
By Simone Van Den Berg
I bought a bottle of Berberana rioja after Tom had extensively tested it last week during a BBQ with our friend Marco, who happens to have Spanish roots. It’s a strong wine, so it needs bold flavors to go along with it. So I posted a tweet for some tapas inspiration and I started thinking about pairing this with one of my favorite tapas dishes, albondigas. Now you really don’t need to be a master in the kitchen to make a few little meatballs, but the fun part about Albondigas is that you can use so many flavors in the meat! I had never tried adding bits of cripsy baked chorizo into the meat but I figured it might be delicious. So in terms of being authenticly Spanish in this recipe… Uhm… probably not, as I just mixed and matched with the flavors that I know I like. They’re spicy little fellows so you might want some other more mellow dishes to cool things down. For dinner tonight I have also planned garlic mushrooms, dates with bacon from the oven.
Print
A Match Made in Heaven — Albondigas with a Twist
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty meatballs with a kick! Spicy chorizo adds depth to this flavorful tomato-based stew.
Ingredients
- 1 cups (237 ml) ground meat
- 2 oz (57 g) chorizo
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 egg
- Pinch of ground ginger
- 1/2 tsp ground chili
- 1 tsp black pepper
- handful of parsley, chopped
- 1 oz (28 g) almond flour
- 1 can (14 oz (400 g)) tomato pieces
- 1 clove of garlic
- 1 onion, chopped in rings
- 1 tsp ground chili
- pinch of salt
- pinch of pepper
Instructions
- Put the meat in a bowl.
- Bake the chorizo until the fat renders and it becomes crispy.
- Drain the chorizo on kitchen paper and blend it into smaller bits using a food processor.
- Add the chorizo to the meat bowl.
- Add smoked paprika, garlic, ginger, chili, coriander, parsley, and egg to the bowl; mix well.
- If the mixture is too wet, add almond flour or breadcrumbs.
- Heat coconut oil in a pan and brown the meatballs.
- Chop the garlic and onion.
- Heat a larger pan and gently cook the onion and garlic until soft.
- Add the browned meatballs to the pan with the onion and garlic.
- Add a can of tomatoes, ground chili, salt, and pepper.
- Simmer for about ten minutes, or until the meat is cooked.
- Check for seasoning and adjust salt and pepper as needed.
Notes
- For a richer flavor, use a blend of chorizo (half Spanish, half Mexican).
- To reduce the spice level, omit the chili powder or use a milder chili flake.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
[adrotate banner=”43″] 
Frequently Asked Questions
What makes these albondigas different from a standard meatball recipe?
The twist typically involves an unexpected spice blend or filling, such as warm spices like cumin or smoked paprika, or a surprise ingredient tucked inside each meatball. Check the recipe notes for what sets this version apart.
Should I brown the albondigas before adding them to the sauce?
Browning them in a hot pan first builds flavor through caramelization and helps them hold their shape in the sauce. If you are short on time, you can skip this step, but the texture and depth of flavor will be better if you do not.
What size should I roll the albondigas?
Golf ball size, roughly 1.5 inches in diameter, is a practical target. Smaller meatballs cook faster but can dry out, while larger ones may stay raw in the center if the sauce does not have time to cook them through.
