|Albondigas (Spanish Meatballs)|
Albondigas (Spanish Meatballs)in Tomato Sauce is a very popular dish, usually served as tapas in bars up and down Spain or cooked as a main meal at home. Albondigas are usually accompanied by fresh bread to soak up the tomato sauce.
Serves: 4 Vegetarians, 4 Meat-eaters, as part of tapas
2 slices stale bread, made into breadcrumbs
Handful parsley, chopped
3 garlic cloves, finely chopped
Sea Salt and Black Pepper
1 large Spanish onion, finely chopped
1 small glass of dry white wine
1 tbsp plain flour
1 can chopped tomatoes
V: 150g mixed nuts, finely chopped or crushed using a pestle and mortar
50g baby spinach leaves
150ml vegetable stock
M: 200g lean minced beef
150ml beef or chicken stock
V: Mix the nuts, spinach, half the breadcrumbs, half the parsley, half the garlic, ¼ of the onion and season with salt and black pepper. Form into small balls and dust with flour. Heat a glug of olive oil in a casserole pan and sauté the veggieballs until browned all over.
M: Mix the meat, half the breadcrumbs, half the parsley, half the garlic, ¼ of the onion and season with salt and black pepper. Form into small balls and dust with flour. Heat a glug of olive oil in a casserole pan and sauté the meatballs until browned all over.
Divide the remaining onion between the two pans. When the onion is translucent, add half of the tomatoes and wine to each.
V: Add the vegetable stock to the pan with the veggieballs.
M: Add the chicken/beef to the pan with the meatballs
Season to taste and cook covered over a low heat for 40 minutes. Give the pan a shake or stir every now and then, to stop anything sticking.