Spicy Spanish Albondigas (Meatballs)

Total Time
12mins
Prep 5 mins
Cook 7 mins

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good!

Directions

  1. Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
  2. Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
  3. *Note: These can also be baked at 400 F for about 18 - 20 minutes.
Most Helpful

Very tasty indeed! I used 300 g of ground beef and 250 g of chorizo - I needed a bit more egg to hold everything together but I do think the eggs were exceptionally small. Used 1 tbls of Tabasco and the meatballs still weren't in any way hot (though very flavourful - definitely!) so I think I'll up the amount the next time even further. I used my 1" cookie scoop to form these into balls and got exactly 30. Great recipe that I will absolutely use again, thank you!

stormylee June 13, 2010

These didn't really taste so different from the regular meatballs -- I couldn't taste the spiciness. Chorizo might also have been too much

Shasha December 28, 2009

Yum! These are so simple and so good. I cut the recipe in half and froze the rest for another time. Thanks TinyBubbles for a great new treat. Made for ZWT5 2009 Family Picks.

lazyme June 11, 2009