Albóndigas de caballo – meatballs with horse mince

Ingredients for 6 servings:

• 1 kg minced meat, mixed (2/3 horse, 1/3 pork)
• 1 onion(s), finely chopped
• 1 bell pepper(s), green, finely chopped
• 2 eggs
• 1 roll(s), stale
• Milk or water for soaking
• 2 tsp marjoram
• 1 ½ tsp spice mix (Ras-el-Hanout)
• 1 tbsp paprika powder, spicy (if possible “Pimenton de la Vera”)
• 2 cloves garlic, finely chopped
• 1 small jar peppercorns, green
• 1 lemon(s), untreated, zest
• salt and pepper
• 1 can of tomatoes (approx. 600 g)
• 1 jar capers
• some vegetable broth
• 1 pinch(s) of sugar
• salt and pepper
• some olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Fry the finely chopped onion, garlic, and bell pepper in a little oil. Soak the bread roll (preferably in milk), then squeeze out any excess moisture. Mix the minced meat with the spices, eggs, and vegetables, and season to taste. With wet hands, form the mixture into balls of as equal size as possible and fry them in oil on all sides. In a saucepan, make a sauce with the tomatoes and vegetable stock, add the capers, and season to taste. Add the albóndigas to the sauce and simmer over low heat for about 15 minutes. Rice, pasta, or baguette are delicious as a side dish. It’s also suitable as a snack or tapa. About 150g of peas in the sauce are also delicious.