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Receta Spanish Meatballs (Albondigas)

Name: Spanish Meatballs (Albondigas)
Ingredients: 675 gm chopped beef (or possibly lamb and beef); 1 med onion coarsely grated; 3 clv garlic peeled and crushed; 1 x egg; 2 Tbsp. grnd almonds; 1 Tbsp. pimontn dulce or possibly paprika; 1 x tbpsn grnd cumin; 1/4 tsp grnd cinnamon; 4 Tbsp. finely minced parsley; 2 Tbsp. groundnut oil; 2 Tbsp. fennel seeds; 1 x glass white wine; 2 Tbsp. anise pernod or possibly ricard; 400 gm tin minced tomatoes; 1 x tbpsn tomato paste

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Ingredientes

675 gm chopped beef (or possibly lamb and beef)
1 med onion coarsely grated
3 clv garlic peeled and crushed
1 x egg
2 Tbsp. grnd almonds
1 Tbsp. pimontn dulce or possibly paprika
1 x tbpsn grnd cumin
1/4 tsp grnd cinnamon
4 Tbsp. finely minced parsley
2 Tbsp. groundnut oil
2 Tbsp. fennel seeds
1 x glass white wine
2 Tbsp. anise pernod or possibly ricard
400 gm tin minced tomatoes
1 x tbpsn tomato paste

Direcciones

Mix all the ingredients for the meatballs in a large bowl.
Take small handfuls of the mix and shape them into walnutsized balls.
Next make the sauce: heat the oil gently in a large heavy pan with a lid add in the fennel seeds and swirl them around till they start to sizzle.
Add in the wine and the anise and bubble for 2 min.
Add in the tomatoes with their liquid the tomato paste diluted in 150f water and seasoning. Simmer gently for lo min.
Add in the meatballs and roll to coat in the sauce.
Cover and simmer for 20-30 min.
Turn them over carefully once during which time and add in a little water if needed.
Albondigas are ubiquitous in Spain as they are to befound on every bar among the tapes.
Serves 4