Classic Albóndigas Recipe (Spanish Chorizo and Pork Meatballs)
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Classic Albóndigas Recipe (Spanish Chorizo and Pork Meatballs)

Tapas
Source: spanishsabores.com
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
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
To serve, dress the meatballs in the tomato sauce and garnish with fresh parsley.