ALBONDIGAS: SPANISH MEATBALLS

22 February 2009

Ingredients

500g minced pork

500g minced beef

45ml fresh breadcrumbs

1 large onion - finely diced, red or white

1- 2 large cloves garlic, peeled and crushed

30ml chopped fresh parsley

5ml ground cumin or cumin seed ground in a mortar and pestle

5ml fennel seed, ground with a mortar and pestle (optional)

1ml smoked paprika (optional)

Makes 80 meatballs 10-12 per portion.

Source: Bordeaux Quay Cookery School

Method

Add all ingredients to meat,

Season and mix very well

To check seasoning, fry/or microwave a little chunk, do not taste the raw mix.

Form into small meat balls about 15g each.- approx 80.

This is a bite size meatball. If you like bigger ones then go for it.

VARIATION

Fry the onion and garlic first, until soft.

recipes

Albondigas, aubergine and butternut squash oozing with Vacherin Mont d'Or.

Mont d'or

These freeze very well.

If possible freeze in a single layer so that the meatballs can be put loose in a container in the freezer.

Having them loose in the freezer means a quick supper at any time, just cook as many as you need.

They go well in any tomato based pasta sauce of your choice, ready or home made.

Use any shape of pasta, goes well with long or short pastas.

I like to bake the meatballs in the oven with some large diced aubergine.

Put the meatballs and aubergine in an oven proof dish, add a little extra olive oil and seasoning, Bake in a hot oven for 20-30 mins, till meatballs are browned and aubergine soft. Stir occasionally.

Albondigas with penne puttanesca, peppers, onions and gorgonzola melting over the top.

Meatballs

Here the meatballs are with penne, tomato sauce and some provolone melted over the top.

Meatballs