Recipe
for :
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Meatballs in a Spicy Tomato Sauce - Albondigas
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This
Spanish Tapas recipe for Meatballs in a Spicy Tomato
Sauce (Albondigas) comes from Chef Ewa of Finca
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Finca
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
If
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
Ingredients
for Albondigas
225
g ( 8 oz) minced beef or lamb
1 onion finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
2 tbsp dry sherry
250 g tin of chopped tomatoes
1 tbs pimenton picante (Spanish spicy paprika)
pinch of sugar
salt and freshly ground black pepper
fresh thyme, to garnish
How
to make Albondigas
- Place
the minced beef or lamb in a bowl.
- Add
the onion, garlic, salt and pepper.
- Mix
well then shape the mixture into 12 small, firm meatballs.
- Heat
the olive oil in a large frying pan and cook the meatballs
for 5 minutes, turning frequently until evenly browned.
- Add
the tomatoes, sherry, pimenton and sugar, with salt
and pepper to taste.
- Cover
and cook gently for 15 minutes until the tomatoes
are pulpy and the meatballs are cooked.
Serves
4
Chef
Ewa
www.finca-altacocina.com
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