Albondigas are Spanish meatballs that are often served as tapas. Tapas are small dishes of savoury food, more often than not, served with drinks. In 2019 we visited Spain. One of the things I was looking forward to the most was tapas. I couldn’t wait to try some… and I wasn’t disappointed!
Albondigas can be made with beef, veal or pork (or a mix with all three meats). Serve them as tapas, entree or as a main meal with rice or pasta.
200g mince pork
100g chorizo, finely chopped
2 cloves garlic, crushed
1/2 stp sweet paprika
1 sprig of thyme
1/4 cup fine bread crumbs
Pinch of salt
For the sauce
2 teaspoons olive oil
1/2 small onion, finely chopped
2 cloves of garlic
1 teaspoon smoked paprika
1 bay leave
1/2 cup dry sherry
1/2 cup chicken stock
1 can of tomatoes, crushed or diced
Salt & pepper to taste
Fry the onion, garlic and chorizo for a few minutes. Place the chorizo, onion and garlic in a bowl, add the pork mince, paprika, thyme, bread crumbs, and egg, and mix well using your hands. Take spoonfuls and roll into small, smooth meatballs, about 2cm diameter (use wet hands).
Heat oil in a non-stick pan and fry the balls in batches until golden brown. Remove from pan.
For the sauce
Use the same pan that you cooked the meatballs in. Remove excess oil from the pan but leave a little in the pan to use for the sauce.
Heat the pan and sauté the onion and garlic for a minute, add the paprika and cook for a minute. Add chicken stock, bay leaf and tomatoes. Bring to the boil, reduce heat and simmer for 10 minutes. Add the meatball and parsley. Gently heat until the meatballs are hot and cooked through.
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