Albondigas
Serve these Spanish meatballs as part of a tapas spread - perfect alongside chorizo in cider and prawns pil pil.
Ingredients
- Extra virgin olive oil30 ml
- Garlic6 კბილი
- Bay leaf1 ცალი
- Savory (dried)1 ჩაის-კოვზი
- Smoked paprika2 ჩაის-კოვზი
- Dried red chili flakes1 ჩაის-კოვზი
- Cumin (ground)1 ჩაის-კოვზი
- Cayenne pepper1 ჩაის-კოვზი
- Egg1 ცალი
Instructions
4 steps- 1
To make the albondigas sauce, place the oil in a saucepan over a medium heat then fry the onions, garlic and peppers together with the bay and thyme.
- 2
Add the smoked paprika, dried red chilli flakes and tomato purée, then the tomatoes. Cook gently for around 1 hour until thick. Season well with salt and freshly ground black pepper. Keep warm.
- 3
Meanwhile, to make the albondigas, in a bowl mix together all the ingredients apart from the olive oil. Season well with salt and black pepper. Roll the mixture into 8 golf ball-sized balls.
- 4
Heat the olive oil in a frying pan over a medium-high heat, then add the albondigas and fry all over for about 4 minutes or until cooked through. Serve with the albondigas sauce.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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