Albóndigas en Salsa de Cabrillas (Veal Meatballs in Spicy Chorizo Sauce)

Albóndigas en Salsa de Cabrillas, a tantalizing Spanish culinary masterpiece that combines tender veal meatballs with a fiery, spicy chorizo sauce. This dish is a delightful fusion of Spanish and Mediterranean influences, showcasing the rich and diverse gastronomic heritage of the Iberian Peninsula. Whether you serve them for an appetizer, tapas party, or dinner main dish, these small meatballs in a flavorful tomato sauce are delicious!

What is great about Albóndigas en Salsa de Cabrillas?

• One of the standout features of this dish is its explosive flavor profile. The combination of tender veal meatballs and spicy chorizo sauce creates a harmonious balance of rich, savory, and spicy flavors. It offers a complex and deeply satisfying taste experience that keeps you coming back for more.

• The veal meatballs are typically tender and succulent, providing a delicate contrast to the bold and robust texture of the chorizo sauce. This textural interplay adds depth to every bite, making it an enjoyable sensory experience.

• Albóndigas en Salsa de Cabrillas represents a beautiful fusion of Spanish and Mediterranean culinary traditions. It showcases the diverse influences that have shaped Spanish cuisine over centuries, making it a unique and culturally rich dish.

• The spicy chorizo sauce gives the dish a pleasant kick of heat, adding an exciting dimension to the flavor. For those who appreciate spicy food, this dish delivers a satisfying level of heat without overwhelming the palate.It can be served as a side dish and a main dish! Can't beat that.

Tips

• Start with high-quality ingredients, especially when it comes to the veal and chorizo. Fresh, lean veal and flavorful chorizo will make a significant difference in the taste of your dish.

• When making the veal meatballs, avoid overmixing the meat mixture. Overmixing can make the meatballs tough. Gently combine the ingredients until just combined for tender meatballs.

• Don't forget to season the meatballs with salt and pepper. Proper seasoning is key to enhancing the overall flavor of the dish.

• Before simmering the meatballs in the chorizo sauce, sear them in a hot pan with a bit of oil. This step adds a nice caramelized crust to the meatballs and imparts extra flavor.

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Albóndigas en Salsa de Cabrillas (Veal Meatballs in Spicy Chorizo Sauce)

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 4 Servings

Ingredients:

For The Meatballs

• 1 ½ Tbsp olive oil, divided

• ½ onion, minced

• 2 cloves garlic, crushed

• 1 c fresh white bread, torn into small pieces

• ¼ c beef stock, (we prefer low sodium)

• ½ lb ground pork

• ½ lb ground beef

• 1 egg

• 2 Tbsp grated Manchego cheese (or Parmesan)

• 1 Tbsp parsley

• ½ tsp salt

• ¼ tsp ground black pepper

For The Sauce

• 1 tsp olive oil (if needed)

• 1 onion, minced

• 2 c crushed tomatoes

• ½ c red wine (pinot noir, cabernet sauvignon, or merlot)

• ¼ c beef stock (we prefer low sodium)

• 1 tsp paprika

• ½ tsp salt

Directions: For The Meatballs

1. In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.

2. Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.

3. In a medium bowl, combine the ground pork, ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.

4. Heat the remaining oil in a large sauté pan over medium high heat.

5. Roll the meat mixture into 1 inch balls and add them to the hot pan, being careful not to overcrowd them. Brown the meatballs on all sides, 5-7 minutes. Then, transfer them to a paper-towel lined plate. (Don’t worry if the meatballs aren’t cooked through, they will continue cooking in the sauce.)

6. Continue cooking the meatballs in batches until all your meat mixture has been used.

For The Sauce

1. Once all your meatballs have been browned, add a little oil to the sauté pan, if needed. Heat the oil over medium high heat and add the minced onion for the sauce. Sauté the onion until softened, 3-5 minutes.

2. Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer.

3. Add the meatballs and reduce the heat to medium low. Simmer the meatballs and sauce for 20 minutes, until the meatballs are cooked and the sauce is thick.

4. Serve the meatballs with crusty bread and a glass of red wine.

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Suggested Pairing

Pair with a full bodied red from Ribera del Duero.