Monday, April 11, 2011

Spanish Meat Balls

Spanish Meat balls (Albondigas)

  1. 250 g each minced beef and pork (Spanish would use lamb but I can't);
  2. 1 large shallot very finely chopped;
  3. 2 garlic cloves, very finely chopped;
  4. Big handful very finely chopped flat leave parsley;
  5. 1 egg;
  6. 1 tbsp olive oil
  7. 200 ml red vine (a couple of tbsp dry sherry won't hurt);
  8. 250 g tin of chopped tomatoes
  9. 1 tbs pimento picante (Spanish spicy paprika)
  10. pinch of sugar
  11. salt and freshly ground black pepper

Place the mince in a bowl with the shallot, garlic, parsley, egg, salt and pepper. Mix well then shape the mixture into 12 small, firm meatballs. Heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Add the tomatoes, wine, pimento and sugar, with salt and pepper to taste. Bring to boil cover with a tight lid and transfer to 150 degrees owen for 45 - 60 min.

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