Recipes, Main events, Bits on the sideAdam SmithMay 25, 2018tapas, meatballs, mince, meat

Albondigas

Recipes, Main events, Bits on the sideAdam SmithMay 25, 2018tapas, meatballs, mince, meat

To complete the quintet of tapas this week, what would be more fitting for the FatSteak Club than Albondigas.
Big meatballs in a rich and smokey tomato sauce.

I'm not sure I've ever gone to a tapas joint and been able to pass up on choosing this small plate.
The nice thing about this dish is that you can just have more of them and turn it into a big plate!
I always make too many (which is subjective) so that I have plenty left over. They work great as a small plate or as a main dish served with your favourite carb.

This version is adapted from one of my favourite Spanish cookbooks, 1080. I prefer my own sauce with these as I like it a bit smokey and also a lot more of it.

These meatballs work in pretty much any tomato sauce and can be as simple or as rich as you like, it's the balls that are the heroes here.

Step 1 - Make your mix

Finely chop the garlic
Chop the parsley, keeping a little aside for serving
In a large bowl lightly whisk the eggs
Add the pork and beef mince, egg, breadcrumbs, garlic, wine, salt and chopped parsley
Get stuck in with your hands to bring it all together, make sure the ingredients are evenly mixed

Step 2 - Prep your balls

Before you get cupping, heat a heavy based pan with about 3/4 inch of rapeseed or sunflower oil
Roll your balls, I use an American 1/4 cup measure as a guide to get even amounts of mince
Liberally roll them in flour and dust them off

Step 3 - Fry them off

With the oil nice and hot, fry off the balls in batches until they are browned and have a nice crisp on the outside
Pop them on some kitchen paper to absorb any excess oil
Keep to one side until 20 minutes before you want to serve

Step 4 - Sauce up

Chop up your onions and garlic
In a pan, brown off the onions in a little oil and butter but don't let them catch
Add the garlic and stir, cooking for roughly 2 minutes, again don't let it burn
Once the garlic is browned, add the plum tomatoes (If whole you can give them a very quick whizz in the blender first)
Add a generous splash of sherry vinegar and 1 or 2 tsps of smoked paprika
Stir well and cook for 15 minutes until it's all come together
Add a generous pinch of salt and pepper, taste, and give it a good stir