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Recipe for Albondigas by Dawn’s Recipes

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Recipe for Albondigas by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Albondigas. This dish qualifies as a Easy level recipe. It should take you about 2 hr 40 min to make this recipe. The Albondigas recipe should make enough food for 4 to 6 servings.

You can add your own personal twist to this Albondigas recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Albondigas recipe.

Ingredients for Albondigas

  • 8 ounces ground Mexican chorizo
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 5 ounces finely chopped yellow onion
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 2 medium eggs
  • Cuban Catsup, recipe follows, warmed
  • Serving suggestion: fresh greens
  • 3/4 cup chopped tomatoes
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon sweet paprika
  • 1/3 teaspoon Aleppo pepper
  • 1/3 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • 2 ounces extra-virgin olive oil

Directions for Albondigas

  1. Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
  4. Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
  5. Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
  6. Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
  7. Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

Cookware for your recipe

You will find below are cookware items that could be needed for this Albondigas recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Meatballs – A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.
  • Chorizo – Chorizo (/tʃəˈriːzoʊ, -soʊ/, from Spanish ; similar to but distinct from Portuguese chouriço ; Konkani: शुरीछु ) is a type of pork sausage originating from the Iberian Peninsula.In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.
  • Sausage Recipes

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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