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Monday, 20 April 2015

Bite Size: Tapas & Pintxos - # 2 Albondigas

Albondigas

Have you tried the croquetas I posted as the first recipe in this "Bite Size" series? If you have not yet, then go ahead try it along with today's Albondigas recipe and serve a couple of Spain's best Tapas & Pintxos made entirely in your kitchens.

These are among my absolute favourite Spanish snacks (to answer some of you who asked on twitter) and I will post a couple more of my faves in this series, so keep posted and give them a try to see why I love them so much ;)

Since I am posting some of your most requested recipes in this series, let me also answer your request for the recipe of my chili-lemon pickle which I demonstrated at The Farmers' Market On The Terrace a couple of Fridays ago... find the recipe on this link.




AlbondigasPorkFree
Mixing equal amounts of both veal and pork in the making of Albondigas is the traditional way of making these delicious meatballs. However, I have gone for a mixture of veal and lamb instead to cater for those who do not eat pork. Feel free to go the traditional way should you wish to do so.

You Need
For the meatballs
200g minced lamb (or 200g pork mince)
200g minced veal
1 egg
1 pinch ground cinnamon
1 pinch ground nutmeg
Salt & Black pepper to taste
3 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground smoked paprika
1 tsp ground cumin
1/2 cup flour
3 tbsp olive oil

For the Spicy Tomato Sauce
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1/2 Kg fresh tomato, peeled and chopped
1 tbsp tomato paste
1/2 - 1 tbsp hot paprika (or red chili flakes to taste)
Salt & Black pepper to taste
2 tsp brown sugar
1 tbsp fresh thyme leaves
1/2 cup chicken broth


In a large bowl combine well together all the meatball ingredients except the olive oil and flour. Cover the bowl and refrigerate the mixture for 30 minutes.

Roll 1 tablespoon at a time into a ball, then roll in the flour to coat. Shake excess flour and line on a tray.

Heat the olive oil and shallow fry the meat balls until browned on all sides. Drain on paper towels and set aside.

Meanwhile, make the spicy tomato sauce. Heat the olive oil in a deep and wide saucepan.

Sauté the chopped onions along with the chili flakes or hot paprika, thyme leaves and crushed garlic only until the onions are translucent. Add the chopped tomatoes and sauté until the tomatoes are softened.

Season with salt and black pepper then add the sugar along with the tomato paste. Stir and sauté for a few minutes then add the chicken broth and mix well. Bring the mixture to a boil, then reduce the heat and simmer to reduce slightly.

Once the sauce is thickened add the drained meatballs and stir to coat.

Remove from heat and transfer to a serving bowl or dish and serve hot and of course ENJOY :)


Come back soon for the delicious: Pan Con Tomate!




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