28 Nov Meatballs – Albondingas
Again an old family recipe. It is a fabulous Tapas dish and very easy to make.
For the meatballs
- 2 tbsp oil – you will need extra to fry the meatballs.
- 1 onion, finely chopped
- 1-2 garlic cloves, finely chopped
- 4 tbsp parsley, finely chopped
- 500g meat – pork or half and half beef and pork is also a great combination but anything you like will work.
- ½ cup breadcrumbs
- ½ tsp ground nutmeg
- 1 egg
For the sauce
- 4 tbsp oil
- 2 garlic cloves – finely chopped
- 1 fresh chilli
- 1 tbsp smoked paprika
- 2 cans of diced tomatoes – I like chunky bits but if you prefer you can use passata.
Heat 1 tbsp of oil in a frypan and fry onion and garlic for a few mins until softened. Cool.
Combine the cooled onion and garlic with the meat, breadcrumbs, egg, parsley, salt, and pepper. Make bite size balls – we used a tablespoon measure so they are all about the same size.
For the sauce in a large deep frypan, or if you’re like me use a wok, heat oil and fry garlic, chilli and paprika for a couple of minutes. Then add the canned tomatoes or passata.
Shallow fry the meatballs for only a few minutes just so the outside is browned. I find this keeps them together. Then add straight into the sauce and simmer very gently for a couple of hours, stirring gently so it doesn’t stick to the bottom.
Transfer to a serving dish and serve with crusty bread.