Recipe Albondigas Spain

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Yield : 4 Servings

Description: "Spanish Pork and Chicken Meatballs"


1/2 pound ground pork
1/2 pound ground chicken
1 teaspoon fresh thyme — finely chopped
2 tablespoons fresh parsley — chopped
1 tablespoon shallot — finely chopped
1/4 cup almond — finely ground
2 tablespoons bread crumbs
1/2 cup canola oil
salt — to taste
freshly ground black pepper — to taste

1 medium red bell pepper — seeded; julienned 1/4" wide
1/4 cup red onion — finely chopped
1 tablespoon fresh parsley — chopped
1/2 cup pitted black olives — halved
1/4 cup red wine vinegar
1/2 cup olive oil
salt — to taste
freshly ground black pepper — to taste


1. In a large bowl combine pork and chicken.

2. Stir in thyme, parsley, shallot, almonds, bread crumbs, and season to taste.

3. Make walnut sized meatballs with the mixture and set them aside while making the Bell Pepper Salad.

4. In a small bowl, combine the peppers, onions, parsley and black olives. Stir in the vinegar and olive oil; season to taste with the salt and
freshly ground black pepper. Chill in the refrigerator while cooking the meatballs.

5. To cook the meatballs, heat the canola oil over medium heat in a large frying pan. Add just enough meatballs to make one layer in the pan and cook for 5-6 minutes, turning occasionally, or until just golden brown. Transfer the meatballs to a plate lined with an absorbent paper and
continue with the remaining meatballs.

6. To serve, divide the Bell Pepper Salad among four serving plates and top each with 1/4 of the meatballs.