Spanish meat balls, Albóndigas!

A very traditional dish and tapa in Spain, is the meat balls! I would say this is a totally regressive food and everybody in Spain has the best recipe coming from his or her mother! No one else knows best to do do meat balls than the mums!!!!
I do not want to compete with any of them, but, I can tell you that you can seduce a guy with my recipe!!!!

What do you need for prepare the albóndigas?

- Minced meat 50% pork - 50% beef (if possible ask your butcher to mince it specially for you! You will be sure of the meat you get!)
- a can of natural tomatoes (in the Netherlands, forget about finding fresh and tasteful tomatoes,... the canned ones are tastier!)
- 1 onion
- 2 garlic cloves
- laurel, thyme, chives, salt, pepper, 4 spices and 1 cinnamon stick
- olive oil
- 3 tbs. of wheat flour
- piquillo peppers
- 1 egg
- 1 bread slice + 2 tbs. of milk

First of all, I prepare the sauce. For this, in a fried pan, I gather the onion and garlic, sliced with 3 tbs. of olive oil. When it get colored, I add the piquillo peppers also sliced and stir for 2 minutes. After this time, I add the tomatoes and mix together. Then, we slow down the heat a little bit, add all the spices, salt and pepper, and we cover and let it slowly cook for 15 minutes. Then we reserve.
If you prefer to get a smooth sauce, you can mix everything in a blender and gets a beautiful and smooth sauce, or let it like this!

In the meanwhile, we prepare the meat balls. In a bowl, you put the meat, the egg, the bread soaked in the milk, 1 crushed garlic clove, salt and pepper and some fresh thinly cut chives. you mix properly all the ingredients (I invite you to do it with the fingers, even if you find it weird, this is the best way to mix well the ingredients without smashing the meat too much).
In a plate, put some wheat flour and roll small balls in it. When your balls are ready, you fry them in olive oil, 3 minutes, till they get golden!

Finally, we put together the sauce and meatballs, and I cook it 10 minutes more in low heat and reserve. This is the typical recipe that will gain in flavours the day after, so, do not hesitate to prepare it in advance!

The whole family will love it! You can serve it with pasta, rice, or some nice vegetables to balance the meal!
I recommend you to try them with a white wine! A gewürtzraminer from Hugel, 2008! The spices match very well!

Don't forget to book my first wine tasting this Saturday in Haarlem! For more info click here!


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