Recipe courtesy of Victor's 1959 Cafe

Albondigas

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  • Level: Easy
  • Total: 2 hr 40 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

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

Cuban Catsup:

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

  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.

Cuban Catsup:

  1. 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.
  2. Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
  3. Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.