Switch up your appetizer game with these Chorizo Albondigas! These Spanish meatballs, made with chorizo and ground beef, are cooked in a rich, spicy tomato sauce and fit perfectly on any Spanish Tapas Platter.
Course Appetizer
Cuisine Spanish
Keyword chorizo albondigas
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Pressure Release 5 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 389kcal
Author Erica
Ingredients
Chorizo Albondigas
1 tablespoonolive oildivided
½onionminced
2clovesgarlicminced
1cupwhite breadtorn
¼cupbeef stock
½poundground beef
½ poundground chorizo sausage
1egglarge
2tablespoonsParmesan cheesegrated
2tablespoonscilantrochopped (optional)
1teaspoonground cumin
½teaspoonground oregano
Spicy Tomato Sauce
1teaspoonolive oil
½ onionminced
3clovesgarlicminced
2cupscrushed tomatoes
½cupCabernet Sauvignon
¼cupbeef stock
½ teaspoonsmoked paprika
1 teaspoonred pepper flakes
Kosher saltto taste
Black pepperto taste
Spanish Tapas Platter
Assorted cheeses, prosciutto, nuts, pickled vegetables, and fruits
Instructions
Chorizo Albondigas
Heat olive oil in a medium skillet. Saute onion 3-4 minutes until it begins to soften, then add garlic and saute an additional minute. Remove from heat and allow to cool.
In a very large mixing bowl, combine ground beef, ground chorizo, torn bread, egg, grated cheese, cilantro, cumin, oregano, salt, and pepper. Mix with your hands to combine. Add the cooled onions and garlic and mix well until just combined.
Grease a large plate surface lightly with olive oil; set aside. Lightly grease your hands with oil, then pinch a bit of the meat mixture out of the bowl and roll it into a 1-inch ball. Place the meatball on the plate.
Repeat with the remaining meat mixture until you have approximately 30 meatballs. Cover with plastic wrap and refrigerate at least 30 minutes, or freeze for up to a week.
Spicy Tomato Sauce
Heat olive oil in a medium skillet. Saute the onion 3 minutes, then add the garlic. Saute for an additional minute until garlic is fragrant.
Stir in the crushed tomatoes, Cabernet, beef stock, paprika, red pepper, and salt & pepper to taste. Scrape any browned bits from the bottom of the skillet. Allow the sauce to simmer on low for at least 5 minutes (or up to 20 minutes), then remove from the heat.
When ready to cook, pour the sauce into the bottom of the Instant Pot. Place the meatballs in the sauce in a single layer, then add a second layer of meatballs on top.
Place the lid on the pot and set the valve to 'Sealing'. Press 'Manual' and set the timer for 6 minutes. When the cooking time is over, allow the pot to naturally release for 5 minutes, then turn the valve to quick release the remaining pressure. Stir the meatballs to coat them in the sauce.
Spanish Tapas Platter
Arrange the tapas platter ingredients in an attractive, cohesive fashion on a cutting board or cheese board, with the albondigas in a larger plate or bowl as the central star.