Travelamigos Albondigas in red wine, tomato, and paprika sauce "special"

Ingredients for 2 servings:

• 1 large onion(s)
• 1 m.-sized chili pepper(s), more or less to taste
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp, heaped sugar
• 2 small bay leaves
• 2 sprigs rosemary, fresh
• 1 bottle of dry red wine, e.g. Rioja
• 400 g tomato(s), strained, 400 – 500 ml
• 1 red bell pepper(s)
• 2 tsp beef broth, instant powder
• 1 tbsp paprika powder, sweet
• 1 pinch(s) cumin
• 400 g minced beef or mixed
• 1 clove(s) garlic
• 1 tbsp marjoram
• 1 tbsp, heaped oregano
• 1 tsp mustard, medium hot
• n. B. Salt and pepper from the mill
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped paprika powder, hot
• 1 pinch(s) cumin
• 1 egg(s)
• e.g. breadcrumbs or a stale roll, soaked and well squeezed

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Spanish meatballs; tapas classic with slight variations

Albondigas are a must in any Spanish tapas bar. Small, delicious meatballs in a spicy tomato sauce. There is no such thing as THE original recipe – depending on the region, everyone has their own house recipe that they swear by. So here is my version. Finely dice the onion. Deseed and finely chop the chili pepper. Remove the inner germ from a garlic clove and finely chop. Sauté everything in a small saucepan with 2 tablespoons of olive oil, caramelize with the sugar until lightly brown and deglaze with a good splash of red wine (approx. 200 ml). Fill a tea infuser with the bay leaves and rosemary sprigs, close the lid and place it in the pan. This will stay in the sauce until the end of the cooking time and is only removed shortly before serving. Boil the red wine with the lid off until there is almost no liquid left in the pan, stirring occasionally. In the meantime, deseed the bell pepper and cut into cubes approximately 5 x 5 mm in size. Good alternatives are, for example, thyme. For example, red pointed peppers don’t have such a hard skin as sweet peppers. When the wine is almost reduced, pour half of the red wine-infused onion, chili, and garlic mixture into a bowl and let it cool slightly. Add the passata (100 ml more or less doesn’t matter), the diced bell peppers, the beef stock powder, the paprika powder, a little cumin, and another good splash of red wine to the remaining onions in the pot and let everything simmer over low heat for about 20 minutes, adding a little more wine as you go. Use the cumin very sparingly; if you use too much, the food will smell and taste like old sweat… While the sauce simmers, make the meatballs. Add the minced meat to the now cooled red wine onions, finely chop a garlic clove, and add it along with the marjoram, oregano, mustard, salt, pepper, paprika, a touch of cumin, egg, and breadcrumbs. Knead everything thoroughly for about 10 minutes. Fry a small test piece and, if necessary, refine it with more marjoram, oregano, or the other spices. The dough should be well combined and no longer stick excessively to your hands; I like to wear disposable gloves when preparing it. After tasting, use moistened hands to form the dough into balls about 2 x 2 cm in size. Carefully place these in a non-stick pan, cover with the lid, and reduce the heat to medium. After a few minutes, carefully turn them over, let them sear with the lid on, and deglaze with a good splash of red wine. Fry thoroughly, first with the lid closed, then with the lid open, carefully turning the balls as you go. When the wine is almost reduced, add the sauce and simmer over low heat for about 10 minutes. Served with fresh baguette or ciabatta and some salad, this dish serves 2-3 people as a main course; combined with other tapas or antipasti, it easily feeds 4-6 people. Leftovers are also great for freezing or for use as a pasta sauce the next day.