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Meatballs in a Spicy Tomato Sauce - Albondigas

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

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.
  • Serve hot.

Serves 4

Chef Ewa