Spanish potato and meatball pot

Ingredients for 4 servings:

• 1 kg potatoes, preferably floury
• 500 g minced meat, mixed
• 60 g sultanas, soaked and chopped
• 60 g pine nuts, partly roughly chopped
• 1 egg(s)
• 50 g breadcrumbs
• 2 garlic cloves
• some oregano
• 2 bay leaves
• some salt and pepper
• Flour
• olive oil
• ½ liter of water
• ½ bunch parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Albondigas, as my mom made them

One hour before you start, soak the sultanas in water. Peel the potatoes and cut them into small cubes, then fry them in plenty of hot olive oil in a large, deep frying pan until browned all over. Meanwhile, prepare the mince dough – add all the minced meat, breadcrumbs, egg, crushed garlic, half of the chopped pine nuts, half of the softened and chopped sultanas, salt, pepper, and (very important!) oregano. Knead everything thoroughly, then form into the smallest meatballs possible (about 3 cm) and roll them around in a floured bowl. Remove the potatoes from the pan and fry the floured meatballs until browned, topping up with olive oil if necessary. Meanwhile, toast the remaining pine nuts in a separate pan until light brown and chop the parsley. When the dumplings have browned, add the potatoes, the remaining sultanas, and the toasted pine nuts. Dust everything with flour and fill the pan with water. Add the bay leaves and season generously with oregano, salt, and pepper. Cover and let the dish simmer for about 30 minutes. Finally, stir in the chopped parsley. It also tastes great reheated the next day; it’s worth making plenty!