This is a typical tapas found anywhere in Andalucia, Spain. The Moors continue to leave theirlegacy with the flavours in this aromatic and earthy dish. Here's how to make Albóndigas.
Ingredients
200 grams each of pork mince and beef mince
4 cloves garlic
70 grams dry breadcrumbs
1 egg, beaten
1 teaspoon cumin powder
1 teaspoon ground coriander
1 teaspoon grated fresh nutmeg
1/4 teaspoon cinnamon
Salt and pepper to taste
3 tablespoons olive oil
- Place all ingredients, apart from oil into a large ceramic bowl and mix together until contents are evenly distributed.
- Cover and place in the fridge for about 2 hours. This will firm up the mixture and make it more easy to handle when shaping.
- Take out of fridge and heat oil in a non stick frying pan.
- Evenly brown meatballs in batches, ensuring you do not crowd the pan, and cook evenly till golden brown.
- Remove from pan and drain on kitchen towel and keep warm in oven.
1 tablespoon olive oil
1 medium sized brown onion, finely diced
2 cloves of garlic, smashed and finely chopped with at sprinkling of salt
1 glass white wine
6 of your favourite types of tomatoes, skinned, de-seeded and finely diced
2 teaspoons tomato concentrate
1 cup chicken stock
1 large spring onion, sliced
3-4 drops hot chillie oil
1 tablespoon flat leaf parsley, roughly chopped
Salt and pepper to taste
Method
- In a medium sized frying pan, add oil and sauté onion and garlic till clear.
- Add wine, tomatoes, tomato paste, stock, spring onion and chillie oil.
- Simmer for approximately 15-20 minutes.
- Stir in parsley.
- Place albóndigas into a tapas dish, pour sauce over and serve piping hot.
