Albondigas

By

travel the world by food

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 have posted some more of my favourite Spanish Tapas & Pintxos recipes in this series, so check them out and give them a try to see why I love them so much 😉

Albondigas Pork Free

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 the ones who do not eat pork. Feel free to go the traditional way should you wish to do so.

Ingredients

Serves: 4-6 Cook Time: 15

For the meatballs

  • 200g minced lamb (or 200g pork mince as per the traditional recipe)
  • 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 organic flour
  • 3 tbsp DS Premium Organic EVOO
  • 2 tsp DS Red Shatta (red chili sauce), optional for extra spicy

For the Spicy Tomato Sauce

  • 2 tbsp DS Premium Organic EVOO
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1/2 Kg fresh tomato, peeled and chopped
  • 1 tbsp tomato paste
  • 1/2 – 1 tbsp paprika
  • 1-2 tsp DS Red Shatta (red chili sauce)
  • Salt & Black pepper to taste
  • 2 tsp raw honey
  • 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 meatballs 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 red shatta,  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 honey 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, serve hot and of course ENJOY 🙂

Come back soon for the delicious: Pan Con Tomate!

Are you a tapas fan? Aside from the delicious Sangrias, what other drinks or as the Spaniards call them “Gin & Tonics” ie cocktails would you serve with tapas? Inspire us, let us have superdelicious Tapas nights, do leave us a comment 😉

Relative links:

You may also like…