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Nutrition Facts
Serving Size 149 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 210 mg 9%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 18 g
Vitamin A 10% Iron 8%
Vitamin C 15% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spanish Albondigas
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

1 Lb ground pork
1 Lb lean ground beef
1/4 cup(s) oregano
1/4 cup(s) parsley
5 Oz Aurelia's Spanish Style Chorizo, diced, divided use
2 Oz manchego cheese
2 cup(s) panko bread crumbs
1/2 cup(s) shallots, divided use
2 eggs, slightly beaten
2 Tbsp Spanish olive oil
1 Tbsp garlic, chopped
1 Pt cherry tomatoes
1 Tsp smoked paprika, (pimentón)
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Preheat oven to 400ºF.
Place ground pork and ground beef together in a large bowl and set aside.
In a food processor, combine oregano, parsley, 3 oz. of Spanish chorizo, manchego cheese, bread crumbs, and half the shallots. Blend until smooth and well combined.
Add chorizo panko mixture and eggs to ground meat. Mix well.
Form into 2 inch meatballs and place on a foil lined sheet pan. Bake 15 minutes or until well browned.
While meatballs are baking, prepare sauce by heating olive oil in a large non-stick skillet over medium-high heat.
Add remaining diced chorizo and shallots, and garlic. Cook 3 minutes, stirring frequently.
Add cherry tomatoes and pimentón, and cook 5 to 7 minutes until tomatoes are wrinkled.
Place meatballs in sauce and gently toss to coat. Serve hot.


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