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Spanish Meatballs- Albondigas

Photo courtesy of Sabrina Rongstad de Bravo.

Spanish meatballs, can be eaten with other tapas or as a main course. The meatballs are made with finely julienned carrots on inside. It is served with a delicate saffron Tomato sauce, this is definitely for the more sophisticated palette.

For the meatballs
500g/1lb 2oz minced beef or pork (or a mixture of both)
1/2 onion, finely chopped
1 garlic clove, chopped
2 tbsp dried parsley
3-4 tbsp fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2-3 tbsp olive oil
For the sauce
2 carrots, quartered into batons, thinly sliced
1/2 onion, finely chopped
3 garlic cloves, chopped
2 tbsp dried parsley
1 tbsp paprika
generous pinch saffron
salt

Directions

For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.

Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.

Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/ 1/2 pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

From Sabrina’s Latin Kitchen.

For more from Sabrina tune into this week’s Biology of the Blog!

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