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Manchego-Stuffed Albondigas: A Taste of Spain

Manchego Stuffed Spanish Meatballs: A Taste of Spain

Embark on a culinary journey to Spain with our exquisite Manchego Stuffed Spanish Meatballs recipe. These savory delights are perfect for sharing as tapas, serving as a crowd-pleasing appetizer, or enjoying as a comforting main course. Combining the richness of Spanish flavors with a delightful cheesy surprise, these meatballs are guaranteed to be a hit at your next gathering.

Delicious Manchego Stuffed Spanish Meatballs

A Food Blogger’s Tapas Competition

Recently, I had the pleasure of participating in a Tapas Competition and Spanish Wine Tasting event hosted by the PDX Food Bloggers in collaboration with Whole Foods Market and A Well Crafted Party. It was a wonderful opportunity to reconnect with fellow food enthusiasts and showcase my culinary creations. This event was thoughtfully organized by Rebekah of PDX Food Love and Fabiola from Not Just Baked.

The highlight of the event was the Spanish wine tasting, led by Justin from Whole Foods Market. While I typically favor bold Spanish reds, I was pleasantly surprised by a 2009 Marques de Gelida Brut Reserva Cava. Its refreshing lightness was the perfect complement to the bustling atmosphere and warm weather, instantly transporting me to a state of blissful relaxation.

Another wine that stood out was the 2006 Dehesa La Granja, a classic, approachable Spanish Tempranillo that’s also budget-friendly.

Following the wine tasting, Bee of The Spicy Bee shared fascinating insights into the world of tapas, setting the stage for the main event: the tapas tasting.

As a food blogger myself, I was admittedly a little nervous about having my Manchego Stuffed Spanish Meatballs judged by such a talented group of culinary experts. The creativity and skill within the PDX Food Bloggers community are truly inspiring, and it’s always a pleasure to share in their company. From Andrew’s innovative braised pork rib slider made with a cronut to Rebekah’s genius Pinot noir mushroom pate with pickled blackberries, every dish was a testament to the group’s culinary prowess.

The first-place prize was awarded to Tiffany of Thyme of Taste for her incredible pumpkin flan. She elevated the classic dessert with a deep pumpkin flavor, smooth texture, and a delightful crunchy brittle topping. I’m still dreaming about it!

While I didn’t win, the wonderfully talented Jenni Bost of A Well Crafted Party assembled fantastic goodie bags filled with cocktail picks, Goodness Knows sample bars, Pukka tea, and a Black Rock Coffee card. The event cards and napkins from TinyPrints were also a delightful touch, especially with their lovely color scheme.

Connecting with fellow food bloggers is always a joy. It’s amazing how you can feel like you already know someone through their online presence, making the first in-person meeting feel like reuniting with an old friend. I encourage you to explore the blogs of the participating food bloggers listed below – they’re a truly talented and friendly bunch!

  • Mary Eats
  • PDX Food Love
  • Not Just Baked
  • A Well Crafted Party
  • Margaritas in the Rain
  • The Spicy Bee
  • Pechluck’s Food Adventures
  • Tossing the Script
  • Cooking Catastrophe
  • Thyme of Taste
  • Kung Foo Feltus

Even though my Manchego Stuffed Spanish Meatballs didn’t win, I’m still incredibly proud of them, especially considering I was battling a bit of jet lag while cooking. These meatballs are a hit with my husband, and I highly recommend them for your upcoming fall and winter gatherings. Plus, I’ve included some make-ahead and leftover tips to make your life even easier!

The Ultimate Manchego Stuffed Spanish Meatballs Recipe

This recipe is inspired by and adapted from Cake and Batter Bowl. These delightful meatballs are simple to prepare and packed with flavor. The creamy Manchego cheese filling adds a touch of elegance that elevates them from ordinary to extraordinary.

Close-up of Manchego Stuffed Spanish Meatballs

Ingredients for the Spanish Meatball Sauce:

  • 1 (15-ounce) can of diced tomatoes
  • 1 cup low-sodium chicken broth
  • ¾ cup roasted red peppers
  • 1 teaspoon minced garlic
  • ½ cup sun-dried tomatoes
  • 1 tablespoon sherry cooking wine
  • ½ teaspoon salt

How to Make the Spanish Meatball Sauce:

Combine all sauce ingredients in a food processor and blend until smooth. This simple sauce perfectly complements the richness of the meatballs.

Blending the Spanish Meatball Sauce
Smooth and flavorful Spanish Meatball Sauce

Ingredients for the Manchego Stuffed Spanish Meatballs:

  • 1 pound ground sirloin (93% fat-free recommended)
  • 1 pound ground pork
  • 1 large egg
  • ¾ cup Panko breadcrumbs
  • 3-4 minced garlic cloves
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 4 ounces Manchego cheese, cut into approximately 40 small cubes
  • 2 tablespoons olive oil

A Note About Manchego Cheese: Manchego cheese is typically sold in 6-ounce portions. I recommend cubing approximately 4 ounces for the meatballs. Feel free to adjust the size of the cubes based on your preference. Smaller cubes will result in a less oozing, more subtle cheese flavor, while larger chunks will create a more pronounced cheesy center. Next time, I might even opt for larger cheese chunks!

Cubed Manchego Cheese for stuffing meatballs

How to Make the Manchego Stuffed Spanish Meatballs:

  1. In a large mixing bowl, combine the ground sirloin, ground pork, Panko breadcrumbs, egg, garlic, paprika, and salt. Use your hands to thoroughly mix and knead the ingredients until well blended.
  2. Shape the mixture into approximately 40 meatballs. Place a cube of Manchego cheese in the center of each meatball. Carefully close the meat around the cheese, ensuring it’s completely sealed. Reshape the meatball in your palms to ensure a smooth, even shape.
  3. Place the meatballs on a plate and refrigerate for 10-15 minutes. Chilling the meatballs helps them maintain their shape during cooking.
  4. Heat the olive oil in a large nonstick skillet over medium heat. Remove the meatballs from the refrigerator and, working in batches to avoid overcrowding the pan, cook the meatballs until browned on all sides.
  5. Reduce the heat to low and add the pureed sauce to the skillet. Gently coat the meatballs in the sauce, ensuring they are evenly covered. Simmer for 15-20 minutes, or until the meatballs are cooked through.
  6. To serve at parties, pierce each meatball with a toothpick or cocktail pick and gently spoon some sauce over each one.

Forming Manchego Stuffed Spanish Meatballs
Cooking Manchego Stuffed Spanish Meatballs in sauce
Finished Manchego Stuffed Spanish Meatballs served as tapas

Make-Ahead Tips:

  • Sauce: The sauce can be prepared up to one day in advance. Cover and refrigerate until ready to use.
  • Meatballs: The meatballs can also be made up to one day ahead of time. Cover and refrigerate, then allow them to sit at room temperature for about 10 minutes before cooking.

Leftover Ideas:

  • Toss them with your favorite pasta for a quick and easy spaghetti and meatball dish.
  • Create a delicious meatball sub by placing leftover meatballs in a hoagie roll with sauteed onions and provolone cheese.

Leftover Manchego Stuffed Spanish Meatballs

Manchego Cheese Stuffed Spanish Meatballs Recipe

This recipe yields approximately 20 servings and takes about 1 hour to prepare, including chilling time.

Ingredients:

  • SAUCE INGREDIENTS:
  • 15 ounces (1 can) diced tomatoes
  • 1 cup low sodium chicken broth
  • ¾ cup roasted red peppers
  • 1 teaspoon of minced garlic
  • ½ cup sundried tomatoes
  • 1 tablespoon sherry cooking wine
  • ½ teaspoon salt
  • MEATBALL INGREDIENTS:
  • 1 pound ground sirloin, I used 93% fat free ground sirloin
  • 1 pound ground pork
  • 1 large egg
  • ¾ cup Panko
  • 3 minced garlic cloves
  • 1 Tablespoon paprika
  • 1 teaspoon salt
  • 4 ounces of Manchego cheese cut into about 40 very small cubes, see photo below
  • 2 Tablespoons olive oil

Instructions:

  1. TO MAKE THE SAUCE:
  2. Place all of the above ingredients into a food processor and blend until smooth.
  3. TO MAKE THE MEATBALLS:
  4. Place the ground sirloin, pork, Panko, egg, garlic, paprika, and salt into a large mixing bowl. Using your hands, mix and knead the mixture until all ingredients are well blended.
  5. Shape about 40 meatballs and place one cube of cheese in the center of each. Close up the meat around the cheese and take a minute to reshape the meatball in your palms, ensuring you completely seal the cheese in.
  6. Place meatballs onto plates and place in the refrigerator to chill for just about 10-15 minutes. I always find this helps meatballs keep their shape when cooking.
  7. When you’re ready to cook the meatballs, heat olive oil over medium heat in a large nonstick skillet. Remove meatballs from the refrigerator and, working in batches to ensure evenness, cook the meatballs until they are browned on all sides.
  8. Reduce the heat to a low simmer and add the pureed sauce to the pan. Gently fold in the sauce with the meatballs so all of the meatballs get delicately dressed in the sauce. Simmer for about 15-20 minutes or until all of the meatballs are cooked through.
  9. To serve at parties, pierce a toothpick or cocktail pick through each meatball and gently spoon some sauce over each meatball.

Nutrition Facts (per serving):

  • Calories: 172kcal
  • Carbohydrates: 5g
  • Protein: 11g
  • Fat: 12g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0.2g
  • Cholesterol: 46mg
  • Sodium: 337mg
  • Potassium: 296mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 135IU
  • Vitamin C: 6mg
  • Calcium: 86mg
  • Iron: 1mg

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Enjoy these delicious Manchego Stuffed Spanish Meatballs! Be sure to leave a star rating and comment below if you try this recipe. And don’t forget to share your creations on social media using #UrbanBlissLife and tagging @UrbanBlissLife!