Albondigas Con Salsa Picante (Spanish Meatballs)

The Spanish know how to enjoy their food! This is one of my favourite dishes to share. Big dish in the middle of the table and tuck in!


500g Minced Pork
300g Minced Beef
2 tins of chopped tomato
2 banana shallots
1 Large onion
4 cloves of garlic
1 Tsp Smoked Paprika
Chopped Parsley
1 egg
3 Red Peppers
75g Cooking Chorizo (picante)
Splash of Balsamic Vinegar
Salt and Pepper


1. In a large mixing bowl add the mince. Finely diced the banana shallots. Add the egg and good pinch of parsley. Finely chop and add the garlic clove. Season well with salt and pepper and add a good pinch of smoked paprika.

Get your hands involved at this stage and really work the mixture squashing squeezing and mashing it so that the mixture becomes smooth. At this stage its always a good idea to take a little of the mixture and fry it to test the seasoning. If you are happy with the taste cover the bowl in clingfilm and put in the fridge while you make the sauce.

For The Sauce

1.Pre heat the oven to 220 degrees and place the 3 red peppers on a tray with a little olive oil and roast until the skin blisters and blackens. Just keep an eye on them and once this has happened take them from the oven place in a bowl and cover with clingfilm so the skin will be easier to peel.

2. Finely chop the onion 3 garlic cloves and the cooking chorizo. Add the onions first to the frying pan and sweat off until they begin to colour slightly. Add the garlic and the chorizo and fry until the oils are released from the chorizo.

3. Add the 2 tins of chopped tomato and the teaspoon of paprika. Skin and chop the red peppers making sure you take out the seeds. If you cant get all the blackened skin off dont worry as its got great flavour. Finally season with salt and pepper and add the balsamic vinegar and a good pinch of parsley.

As the sauce simmers you can start making your meatballs. Take some of the mixture and roll between your hands. The meatballs should be about golfball size perhaps a little smaller. Once you have made all your meatballs fry them in batches so they have good colour on the outside but arent cooked all the way through. Add all the meatballs to the sauce and continue to cook for 30 minutes on a moderate heat so the sauce has a gentle bubble.

Like i said this is a great sharing dish. Its best eaten with some rustic bread but on the table also have some Manzanilla stuffed olives Manchego cheese boquerones (a white garlic infused anchovey in olive oil) and some Pata Negra Serrano ham.


Leave a Reply

Your email address will not be published. Required fields are marked *