Chili-Infused Spanish Albondigas
These Chili-Infused Spanish Albondigas are bursting with flavor and a delightful spiciness that elevates the traditional meatball to a whole new level. Made with a blend of ground beef and flavorful chorizo sausage, these meatballs are not only easy to prepare but also incredibly versatile. Serve them hot as a delicious appetizer or toss them into a savory sauce and enjoy them over pasta or rice. Pair them with a splash more of Tabasco for an extra kick and enjoy with your choice of cold beer, whether it’s the refreshing San Miguel or the popular Dos Equis. Ideal for gatherings or cozy dinners, these albondigas are sure to impress everyone at your table!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
ground beef
1/2 lb (raw, no preparation needed)
chorizo sausage
12 ounces (remove from casing if necessary)
egg
1 (beaten)
breadcrumbs
1/2 cup (no preparation needed)
parsley
2 tablespoons (chopped)
garlic
2 cloves (minced)
Tabasco sauce
1 teaspoon (no preparation needed)
vegetable oil
as needed (for frying)
Instructions
1
In a large mixing bowl, combine the ground beef and chorizo sausage until well mixed, being careful not to overwork the meat.
2
Add the beaten egg, breadcrumbs, chopped parsley, minced garlic, and Tabasco sauce. Stir gently until all ingredients are incorporated.
3
Form the mixture into small, bite-sized meatballs, roughly the size of a golf ball.
4
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan.
5
Fry the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides and fully cooked through (internal temperature should reach 160°F/70°C).
6
If preferred, you can also bake the meatballs on a baking sheet at 400°F (200°C) for 18-20 minutes until cooked through.
7
Serve hot with extra Tabasco on the side for drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chili-Infused Spanish Albondigas?
They are a spicy twist on traditional meatballs made with a blend of ground beef and flavorful chorizo sausage.
What meats are used in this recipe?
This recipe uses 1/2 lb of ground beef and 12 ounces of chorizo sausage.
How should I prepare the chorizo sausage?
If necessary, you should remove the chorizo sausage from its casing before mixing.
What size should the meatballs be?
The meatballs should be formed into bite-sized pieces, roughly the size of a golf ball.
How do I prevent the meat from becoming tough?
When combining the beef and chorizo, be careful not to overwork the meat.
What ingredients are used as binders?
The recipe uses one beaten egg and 1/2 cup of breadcrumbs to bind the meatballs together.
What herbs and aromatics are included?
The mixture includes 2 tablespoons of chopped parsley and 2 minced cloves of garlic.
How much Tabasco sauce goes into the meatball mixture?
One teaspoon of Tabasco sauce is stirred into the meat mixture.
What is the recommended method for frying the albondigas?
Heat vegetable oil in a large skillet over medium heat and fry the meatballs for 5-7 minutes.
Can I bake these meatballs instead of frying?
Yes, you can bake them on a baking sheet at 400°F (200°C) for 18-20 minutes.
What should the internal temperature of the cooked meatballs be?
The meatballs should reach an internal temperature of 160°F (70°C).
What is the best way to serve these as an appetizer?
Serve them hot with extra Tabasco on the side for drizzling.
Can these meatballs be served as a main course?
Yes, you can toss them into a savory sauce and serve them over pasta or rice.
Which beer pairs well with Spanish Albondigas?
They pair well with cold beers like San Miguel or Dos Equis.
How many ingredients are required for this recipe?
There are 8 ingredients: ground beef, chorizo, egg, breadcrumbs, parsley, garlic, Tabasco, and vegetable oil.
What kind of oil should I use for frying?
Vegetable oil is recommended for frying the meatballs.
Are these meatballs considered spicy?
Yes, they are described as having a delightful spiciness elevated by Tabasco and chorizo.
How long does it take to fry the meatballs?
Frying takes approximately 5 to 7 minutes, turning occasionally for even browning.
What is a good tip for frying in batches?
Ensure you do not overcrowd the pan so the meatballs brown properly.
Is this recipe suitable for gatherings?
Yes, it is noted as being ideal for gatherings or cozy dinners.
What type of chorizo is best?
Flavorful chorizo sausage is recommended; ensure it is raw and removed from casings.
Should the garlic be fresh?
The recipe calls for 2 minced cloves of garlic for the best flavor.
Can I add extra heat to the finished dish?
Yes, you can add a splash more of Tabasco for an extra kick before serving.
What is the texture of these meatballs?
They are bite-sized and tender, held together by breadcrumbs and egg.
What are the primary tags for this recipe?
Tags include Spanish cuisine, chorizo, appetizer, spicy, and comfort food.
Do I need to prepare the breadcrumbs?
No, the recipe suggests 1/2 cup of breadcrumbs with no additional preparation needed.
How should the egg be prepared before adding to the mix?
The egg should be beaten before being added to the meat mixture.
What type of skillet is best for frying?
A large skillet is recommended to accommodate the meatballs in batches.
How do I know the oil is ready for frying?
The oil should be hot before carefully adding the meatballs to the skillet.
Is this a traditional Spanish recipe?
It is a chili-infused variation of traditional Spanish albondigas.