Albondigas
This is a not-terribly-authentic recipe for spanish meatballs in tomato sauce, based on this self-confessed not-terribly-authentic recipe for meatball tagine.
If you don't have a food processor, chop all the ingredients as finely as possible. Combine the first block of ingredients in a large bowl, mixing with hands until very well mixed. Preheat the oven to 175 degrees C / 350 degrees F / Gas Mark 4.
In a large pan, heat the olive oil to a medium heat, add the onions and fry gently until brown. Add the peppers and cook until soft, then add the remaining ingredients from the second block. Bring to the boil, stirring, then remove from the heat.
Shape the meat mixture into small-to-medium meat balls, placing each one carefully on top of the sauce. Put the lid on the pan and place in the oven. Cook like this for 20 minutes or so, then remove the lid and cook for another 20-25 minutes until the meat balls are browned on top. Gently stir meatballs into the sauce. You might need to first spoon off some pools of fat.
Serve with rice or pasta.
- 1 kg / 2 lb pork mince (or other minced meat)
- 4 slices bread, made into breadcrumbs in food processor
- 2 cloves garlic, crushed
- 1 onion, finely chopped in food processor
- stalks from bunch coriander, chopped in food processor
- 2 heaped tsp paprika
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 level tsp cayenne pepper
- 1 level tsp sage
- 1 level tsp rosemary
- a pinch of salt and ground black pepper to taste
- olive oil
- 2 onions, diced
- 2 red peppers, diced
- ground black pepper
- 1 tbsp tomato puree
- 800g / 2 tins chopped tomatoes
- 2 heaped tsp paprika
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 level tsp cayenne pepper
- leaves from a bunch of coriander, roughly chopped
- a pinch of salt and ground black pepper to taste
- 2 tbsp lime juice
In a large pan, heat the olive oil to a medium heat, add the onions and fry gently until brown. Add the peppers and cook until soft, then add the remaining ingredients from the second block. Bring to the boil, stirring, then remove from the heat.
Shape the meat mixture into small-to-medium meat balls, placing each one carefully on top of the sauce. Put the lid on the pan and place in the oven. Cook like this for 20 minutes or so, then remove the lid and cook for another 20-25 minutes until the meat balls are browned on top. Gently stir meatballs into the sauce. You might need to first spoon off some pools of fat.
Serve with rice or pasta.