Delicious Spanish recipe for albondigas, learnt in Andalucia. Makes about 40-50 meatballs, so need to pro-rata. 0.5 kg minced pork and/or veal, 2 slices bead, 1 clove garlic, 2 tbsp finely chopped onion, 2 tbsp chopped parsley, 0.5 tsp salt, 0.25 tsp ground, pepper, Freshly grated nutmeg, 1 egg beaten, Flour, OilStep 1Combine the ground beef and pork in a bowl. Soak the bread in water or milk to cover until soft. Squeeze it out and add to the meat with the minced garlic, chopped onion, chopped parsley, salt, nutmeg and beaten egg. Knead well to make a smooth mixture.Step 2Form into 1-inch balls. Roll them in flour and fry slowly in hot oil until browned on all sides. Remove and drainStep 3Add to your chosen sauce (in Spain, usually almond or tomato) and simmer for 20 minutes.
Barry Jacques ● 2408d