Tapas Albondigas – Spanish meatballs in a fruity sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 cloves garlic, peeled and very finely chopped
• 1 pinch(s) nutmeg, freshly ground
• 30 g panko
• 25 g wheat flour type 405
• 1 pinch of ground cinnamon
• 1 tsp, heaped tomato paste
• 1 egg(s)
• n. B. Sea salt and pepper, freshly ground
• 5 tbsp extra virgin olive oil
• 1 medium-sized onion(s), finely diced
• 1 bell pepper(s), red, finely diced
• 1 clove(s) garlic, fresh, finely sliced
• 1 handful of cherry tomatoes, approx. 5 – 6
• 80 ml red wine, dry
• 1 tbsp, heaped brown cane sugar
• 1 tbsp, heaped tomato paste
• 1 can tomatoes, chopped, 400 g
• 1 tsp, leveled chili flakes
• 1 bay leaf, preferably fresh
• 1 rosemary sprig(s), fresh
• 1 sprig(s) of fresh thyme
• 3 sage leaves, cut into fine strips
• ¼ bunch parsley, flat, incl. stems

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

imported from Rosas (Costa Brava) in Catalonia and slightly modified by Fiefhusener

First, prepare the meat mixture. To do this, simply place all ingredients except the olive oil in a sufficiently large bowl. Now knead the mixture thoroughly and persistently with your hands (I like to wear disposable gloves for this; it’s more hygienic despite washing my hands, and the meatballs are easier to roll). Roll the meat mixture into roughly walnut-sized balls and place them on a cutting board. Now, heat the oil in a large, non-stick frying pan with high sides (see photo) to 3/4 heat and fry the meatballs all over until an even, light, brown crust forms. Then remove the pan from the heat, remove the balls, and set aside. Now, wash and dry the vegetables for the sauce and chop them according to the instructions on the list. Now, over medium heat, add the onions, bell peppers, garlic, tomato paste, sugar, bay leaves, rosemary, thyme, and sage to the frying oil used for the meatballs. Sauté everything evenly, stirring constantly, until the onions are nicely translucent. Tip: Score the fresh bay leaf a few times to help the essential oils penetrate. Now deglaze with the wine and thoroughly scrape the sediment from the pan with a spatula. Then let the alcohol from the wine evaporate briefly. Now add the chopped tomatoes from the can and sprinkle in the cherry tomatoes. Bring back to a boil, then add the meatballs. Toss once and let simmer in the sauce for another 20 minutes at low heat. Now the albondigas are ready for the tapas bar. To serve, simply sprinkle with the parsley. Tip: Always use the parsley stalks. They retain the flavor and give the food a great “bite.” Enjoy with rice or pasta as a main course. Albondigas are among the ten most popular tapas in Spain and always belong on a well-stocked tapas table. But they also make a great main course with, for example, saffron rice or pasta. In Spain, they use ground lamb or beef. However, I find a) lamb too good for the meatballs, and b) beef too dry. The pork portion adds juiciness. And using panko instead of breadcrumbs makes everything nice and fluffy.