Prep 20 mins
Cook 40 mins
SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.
- 170.09 g ground pork
- 170.09 g ground veal
- 3 garlic cloves, minced
- 78.07 ml dry breadcrumbs
- 4.92 ml coriander, ground
- 4.92 ml nutmeg, ground
- 4.92 ml cumin, ground
- 1.23 ml cinnamon, ground
- 1 egg
- 29.58 ml olive oil
- 14.79 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 118.29 ml dry white wine
- 396.89 g can chopped tomatoes
- 14.79 ml tomato puree
- 118.29 ml chicken stock
- 4.92 ml dried oregano
- 2.46 ml cayenne pepper
- 118.29 ml frozen peas
- In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
- When ready to cook, roll tablespoons of the mixture into balls.
- Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
- Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
- Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
- Increase the heat to high and add the wine. Boil for 1 minute.
- Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
- Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.
These little meatballs are absolutely delicious. As an alternate to the tomato-based sauce, they can be served in a broth (with or without vegetables) or with a port, fig and bleu cheese sauce for dipping. These with also be good with a Romesco sauce.