Tapas - Spanish Albondigas (Spanish Meatballs)
Smoky comfort food
Ingredients
For the Meatballs
- 3 tablespoons extra virgin olive oil
- 10.5 oz semi-cured Spanish chorizo finely chopped
- 10.5 oz ground pork
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons smoky paprika
- 1/2 teaspoon cinnamon 1 sprig fresh thyme
- ½ cup breadcrumbs
- 1 large egg
- 1 pinch salt
- 1 pinch black pepper
For the Sauce
- 1 Tbsp 1 tablespoon extra virgin olive oil
- ½ medium onion finely diced
- 1 clove garlic finely chopped
- a pinch of smoked paprika
- 1/2 cup toasted almonds chopped fine
- 1/4 cup dry sherry wine
- 2 cups heavy cream
- salt and black pepper to taste
- 1 handful fresh parsley leaves for garnish
Instructions
- Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. Once it's hot, add the chopped chorizo and sauté until the fat is released and the meat turns golden, about 5 minutes.
- Add the diced onion and sauté for 3 minutes, or until translucent. Add the garlic and sauté until aromatic, about 1-2 minutes. Take off the heat and set aside to cool to room temperature.
- Combine the ground pork, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the cooled onions, garlic, and chorizo and mix until well combined.
- Wet your fingers gently with water roll the mixture into 1-inch meatballs, or whatever size you prefer. Keep in mind that larger meatballs will need a longer cooking time.
- 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 they're golden brown on the outside and cooked through.
- To prepare the sauce, place a separate saucepan over medium-high heat and add the olive oil. Sauté the diced onion until translucent, then add the garlic, almonds and paprika and cook for another 2 minutes, or until aromatic.
- Deglaze the pan with the sherry wine and cook until the wine is reduced, about 4-5 minutes.
- Add the cream, bring to low boil, and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a sauce like consistency. Season with salt and pepper to taste.
- Add the meatballs to the sherry cream sauce, heat through, and serve garnished with fresh parsley