Smoky Chorizo and Beef Spanish Meatballs

Smoky chorizo and beef Spanish meatballs are bold, rich, and rustic. Chorizo adds depth and paprika infuses warmth, while a savoury sauce completes the dish. Serve with bread, potatoes, or rice, making this recipe perfect for tapas spreads or autumn evenings at home.

Course Main Course

Cuisine European, Spanish

Keyword Beef albondigas, Bold flavours, Chorizo meatballs, Garlic beef, Hearty tapas, Rustic meatballs, Smoky paprika, Spanish beef, Spanish chorizo, Spiced chorizo

Prep Time 15

Cook Time 25

Servings Servings

Calories 465

Author Spooning and Forking

Ingredients

250 g Minced beef
250 g Chorizo fresh, casings removed
1 Onion finely chopped
3 cloves Garlic minced
50 g Breadcrumbs
1 Egg medium
2 tbsp Milk full fat
1 tsp Smoked paprika
½ tsp Oregano dried
3 tbsp Olive oil extra virgin
400 g Tomatoes tinned, chopped
2 tbsp Tomato Puree
150 ml Beef stock
1 Bay Leave
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Combine the minced beef, chorizo, onion, garlic, breadcrumbs, egg, milk, paprika, oregano, salt, and pepper in a large bowl. Mix gently until everything is evenly distributed. Roll into small, round meatballs and set on a tray.
Heat olive oil in a wide pan over medium heat. Brown the meatballs in batches until golden, then set aside. The fat from the chorizo will colour the oil a beautiful orange-red.
To the same pan, add tomato purée and cook until slightly darkened. Stir in the chopped tomatoes, stock, and bay leaf. Bring to a simmer and return the meatballs to the pan. Cover and cook for 25 minutes until the meatballs are cooked through and the sauce thickens. Season to taste before serving.

Notes

The choice of chorizo makes a huge difference here. Fresh cooking chorizo works best, as it blends smoothly with the beef mince. Cured chorizo can be chopped and added, but it creates a firmer texture rather than a juicy bite. The paprika already present in the chorizo pairs perfectly with the extra smoked paprika in the recipe.

Breadcrumbs and milk, often called a panade, are essential for keeping the meatballs soft. The oregano brings an earthy note that complements the smoky depth. For the sauce, beef stock enriches the tomato base, making it darker and more savoury than chicken stock would.

Nutrition