Smoky Albondigas in rich tomato sauce – perfect for sharing as part of a tapas spread. These delicious Spanish meatballs are best served with lots of crusty bread to mop up the rich sauce and ice cold drinks on the side. Turn these lamb meatballs into a main meal by serving with rice, potatoes or pasta.
Start by blitzing two slices of wholemeal bread in a mini food chopper to make the fresh breadcrumbs. Tip into a bowl and set aside.
In the same food processor blitz roughly chopped chorizo, shallots and garlic cloves until finely ground.
Put the lamb mince in a large mixing bowl. Add the breadcrumbs, minced chorizo/ shallots/ garlic and egg. Use your hands to mix everything really well.
Add the salt, garlic powder, smoked paprika and ground pepper and mix again until everything is combined.
Roll about half a tablespoon of mince in the palm of your hand to form small meatballs – you will get about 45.
Heat the olive oil in a large non-stick frying pan. Fry the meatballs, in batches, until they are nicely browned on all sides. Don’t crowd the pan while cooking the meatballs – they need a bit of space to get a nice golden crust.
Remove from the pan and set aside – they don’t need to be cooked all the way through at this stage as they will continue cooking in the sauce.
Make the Tomato Sauce
Add a little more oil in the same pan and sweat the garlic and bay leaves over low heat for 3-4 minutes.
Stir in the sugar, paprika, wine and cinnamon stick, increase the heat and cook for about 5 minutes until the liquid is reduced and the wine smell evaporates.
Add the tomatoes and water and bring the tomato sauce to a rolling simmer. Lower the heat and cook for 15 minutes, stirring occasionally.
Add the meatballs and stir to coat them in the sauce. Simmer for 20 minutes, stirring occasionally, until the sauce is thickened and the meatballs are cooked through.
Discard the bay leaves and cinnamon stick. Taste and season with salt and pepper.
Add plenty of chopped fresh parsley and serve with lots of crusty bread to mop up the rich sauce and ice cold beer or red wine.
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Notes
Share as an appetiser or serve as a main course with potatoes, rice or pasta.