Raul’s Chorizo Albondigon with Salsa Verde

Chorizo Albondigon

Raul has outdone himself with another superb Albondigon.  The last time we ran one, they were mini-chicken meatballs in a chicken broth. This one is the opposite but, in some ways, the same.  It starts with a long cylindrical sausage wrapped in meatloaf, then foiled and roasted for an hour.  Slice and serve with rice and beans. We enhanced the dish with a small radish salad harvested an hour before at the Quail Hill farm.


1lb ground beef
1/2-pound chorizo
1 small red pepper
1 small red onion
1/2 bunch cilantro
1 egg
1-cup panko
Salt & pepper

For the meatloaf:  mix in a bowl the ground beef and panko with diced red peppers, onion and cilantro with an egg.  Season with salt and black pepper.  Then roll it around a link or two (depending on how long they are) of chorizo.  Wrap the cylinder in foil and place on a baking sheet in the oven preheated to 375° F.

Cook for an hour.

Serve over salsa verde. See enchilada post from yesterday for recipe.

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