Spanish Chorizo & Beef Albondigas (Meatballs)
Spanish Chorizo & Ground Beef Meatballs with a rich spicy tomato sauce, perfect as an appetizer or tapas dish
Cooking Method
- In a bowl, mix the beef mince, diced chorizo, eggs, dried herbs and breadcrumbs
- Roll into balls (approx. 50g) and set in fridge for at least 30 minutes or overnight
- In a hot frying pan, brown the meatballs on all sides and set aside
- In the same pan or a deeper sided one, soften the white onions then stir through the chilli flakes, add the wine, chopped tomatoes, water and Puréety Bolognese seasoning
- Bring to a simmer and add the meatballs. Simmer for 20-30 minutes until the meatballs are cooked through, stirring occasionally
- Plate up the meatballs and sauce. Garnish with fresh basil and parmesan
Ingredients
- 2tbsp Olive Oil
- 150g White Onion , Diced
- 2 Cloves of Garlic , Grated
- 95g Fresh Breadcrumbs
- 500g Beef Mince
- 200g Chorizo Sausage , Diced - finely
- 2 Eggs
- 2tbsp Parmesan , Grated
- 15g Basil , Chopped
- 1/2tspn Dried Herbs
- 400g Tinned Chopped Tomatoes
- 150ml Cabernet Sauvignon
- 1/2tspn Dried Chilli Flakes
- 150ml Water
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