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A Match Made in Heaven — Albondigas with a Twist

  • Author: Simone Van Den Berg
  • Yield: 20 BALLETJES 1x


Albondigas, or meatballs, are a fun dish because you can use many different kinds of meat. This recipe uses a spicy chorizo mixed in for added heat.


  • 350 gr ground meat (I used half beef, half pork)
  • 50 gr 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
  • 15 gr almond flour
  • 1 can of 400 gr tomato pieces
  • 1 clove of garlic
  • 1 onion, chopped in rings
  • 1 tsp ground chili
  • pinch of salt
  • pinch of pepper


  1. Put the meat into a bowl and start by baking the chorizo until the fat comes out and the chorizo becomes crispy. Leave to drain on kitchen paper and put into a processor to blend into smaller bits.
  2. Add to the meat bowl. Add your spices (smoked paprika, garlic, ginger, chili, coriander, the parsley and the egg to the bowl as well and mix everything well. If it is too wet (and mine was) you can add some almond flour or regular breadcrumbs if you want.
  3. Heat coconut oil in a pan and bake your meatballs brown.
  4. In the meantime chop your garlic and onion and heat a larger pan (the balls will go in there as well) and gently cook the onion and garlic until soft. Once that is done, your meatballs will likely be nicely browned so add them to the garlic/onion mix and add the can of tomatoes too. add the ground chili, salt and pepper. Let it simmer for about ten minutes until the meat is cooked. Check for salt and pepper and adjust where needed.
  • Category: Main
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