Albondigas – Spanish meatballs

Ingredients for 6 servings:

• 1 kg minced meat, beef or lamb
• 50 g breadcrumbs
• salt and pepper
• 3 garlic cloves
• 2 eggs
• ½ tsp nutmeg, freshly grated
• 50 g flour, seasoned with salt and pepper
• Olive oil or chili oil for frying
• 1 large onion(s), chopped
• 2 bell peppers, red + green
• 1 can/n tomato(s), peeled (225 g drained weight)
• Tomato paste, to taste
• 1 jar wine, red, dry
• 350 ml chicken broth (I also replace it with red wine!!)
• 1 tbsp parsley, chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

spicy tapas

In a large bowl, mix the minced meat with the breadcrumbs and season generously with salt and pepper. Add 2 crushed garlic cloves, nutmeg, and the eggs. Form small balls and coat them in the seasoned flour. Heat the oil in a large pot and fry the meatballs until browned on all sides, stirring constantly. Remove from the pot. Then, in the same oil, sauté the onions and chopped bell peppers until soft. Add the remaining garlic, tomatoes, tomato paste, wine, and (if desired) stock. Cover the pot and simmer until tender. Add the meatballs and let them simmer in the sauce for a few minutes. Season to taste, stir in the parsley, and serve. Tip: The albondigas also freeze well.