Albondigas in Tomato Sauce

Spanish meatballs made with pork and chorizo, browned first and then finished in a tomato sauce with paprika, garlic, and a splash of white wine or dry sherry.

• 3 tbsp extra virgin olive oil for the meatballs
• 300 g semi-cured Spanish chorizo, finely chopped
• 300 g ground pork
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp sweet paprika
• 1 sprig fresh thyme
• 1 dl breadcrumbs
• 1 egg
• Salt
• Black pepper
• 1 tbsp extra virgin olive oil for the sauce
• 1/2 yellow onion, finely chopped
• 1 tsp smoked paprika
• 2 bay leaves
• 1.25 dl white wine or dry sherry
• 1.25 dl chicken or vegetable stock
• 1 can crushed tomatoes, about 400 g
• Fresh parsley for serving

Method

1. 1
   Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat. Fry the chorizo until it releases its fat and turns golden, about 5 minutes.
2. 2
   Add the whole yellow onion and cook for about 3 minutes until softened. Stir in 2 of the garlic cloves and cook for 1 to 2 minutes until fragrant. Let the mixture cool.
3. 3
   Combine the pork, breadcrumbs, sweet paprika, thyme leaves, egg, salt, and black pepper in a large bowl. Fold in the cooled chorizo mixture without overworking it.
4. 4
   Lightly wet your hands and shape the mixture into small meatballs. Brown them in batches in the remaining 2 tbsp olive oil until golden all over and cooked through. Set aside.
5. 5
   For the sauce, heat 1 tbsp olive oil in a separate saucepan and soften the half onion. Add the remaining 2 garlic cloves and the smoked paprika and cook for another couple of minutes.
6. 6
   Pour in the wine or sherry and let it reduce for 4 to 5 minutes. Add the stock, crushed tomatoes, and bay leaves and simmer for 10 to 15 minutes until the sauce thickens. Season with salt and black pepper.
7. 7
   Return the meatballs to the sauce, heat through, and serve with fresh parsley.