These spicy Spanish meatballs are delicious and just the sort of casual thing we feel like on a Friday night with some patatas bravas, a green salad, and a glass of wine.
Wine Suggestion: Our choice for this tonight was the Dominio de Tares Baltos, a Mencia from Bierzo in Spain. Velvety and dark fruited with a fresh finish and medium body.
Albondigas – Spanish Meatballs – serves 4-6
- 600g lamb mince
- 2 garlic cloves, crushed
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
- 1 tsp ground cardamom
- small bunch of flatleaf parsley, finely chopped plus 3 tbsp finely chopped parsley to serve
- zest of 1 lemon
- 100g breadcrumbs
- 50ml double cream
- 1 egg
- 3-4 tbsp olive oil
FOR THE TOMATO SAUCE
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- ½ tsp cinnamon
- ½ tsp cayenne
- ½ tsp cumin
- ½ tsp turmeric
- 2 bay leaves
- 400g tin of tomatoes
- 1 tsp honey
To make the meatballs put all the ingredients, except the oil, into a large bowl. Season generously with salt and pepper and mix with your hands. Shape into 16 meatballs of about 50g each.
Preheat the oven to 200C/Fan 180C/Gas 6.
Put the meatballs onto an oiled baking tray and bake for about 15 minutes or until browned and cooked through, keep them warm.
To make the sauce, heat the oil in a saucepan, then add the onion and fry gently for about 10 minutes or until soft and translucent. Add the garlic, spices, and bay leaves and cook for another couple of minutes, stirring, then add the tomatoes and honey. Pour in 200ml of water and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Remove the lid and cook for another 5 minutes.
To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes to heat the meatballs through and reduce the sauce a little. Serve sprinkled with the parsley.
(Original recipe from The Hairy Bikers Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)
Jono & Jules do food & wine 