Chorizo Albondiga

• porties: 6 servings
• actieve tijd: 40 minutes
• totale tijd: 1 hour

Ingrediënten

1 tablespoon olive oil (divided)

1/2 onion (minced)

2 cloves garlic (minced)

1 cup white bread (torn)

1/4 cup beef stock

1/2 pound ground beef

1/2 pound ground chorizo sausage

1 egg (large)

2 tablespoons Parmesan cheese (grated)

2 tablespoons cilantro (chopped (optional)

1 teaspoon ground cumin

1/2 teaspoon ground oregano

1 teaspoon olive oil

1/2 onion (minced)

3 cloves garlic (minced)

2 cups crushed tomatoes

1/2 cup Cabernet Sauvignon

1/4 cup beef stock

1/2 teaspoon smoked paprika

1 teaspoon red pepper flakes

Kosher salt (to taste)

Black pepper (to taste)

Assorted cheeses, prosciutto, nuts, pickled vegetables, and fruits

Instructies

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.

Voedingswaarde

• Calorieën: 389 kcal
• Totale vet: 26 g
• Verzadigd vet: 9 g
• Cholesterol: 88 mg
• Natrium: 714 mg
• Totale koolhydraten: 14 g
• Voedingsvezels: 2 g
• Totale suikers: 4 g
• Eiwit: 19 g