Albondigas (Spanish Meatballs)

4 standard portions

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Ingredients

• 250 g Pork mince
• 3 Garlic clove (crushed)
• 1 pinch Fine sea salt and ground black pepper
• 0.5 tablespoons Paprika
• 0.5 tsp Chilli powder (or to taste)
• 5 g Fresh parsley (chopped)
• 1 Egg
• 70 g Breadcrumbs
• 1 tbsp Olive oil
• 1 tbsp Olive oil
• 2 Shallots (diced)
• 3 Garlic cloves
• 100 ml Red wine
• 400 g Chopped tomatoes (canned)
• 1 tsp Smoked paprika
• 1 pinch Fine sea salt and ground black pepper

Method

1. In a large bowl, add 250 g Pork mince, 3 Garlic clove, 1 pinch Sea salt and black pepper, 0.5 tbsp Paprika, 0.5 tsp Chilli powder, 5 g Fresh parsley, 1 Egg and 70 g Breadcrumbs.
2. Mix well and then form in to 20 meatballs.
3. Add 1 tbsp Olive oil to a large frying pan and then brown the meatballs on all sides (this will take about 5 minutes). Remove them from the pan and set aside.
4. Start the sauce by adding 1 tbsp Olive oil to the pan and adding 2 Shallots and 3 Garlic cloves and gently cook for 2 minutes. Add 100 ml Red wine and then simmer for 2 minutes.
5. Add 400 g Chopped tomatoes, 1 tsp Smoked paprika and 1 pinch Sea salt and black pepper and simmer for 3 minutes.
6. Put the meatballs back in the pan with the sauce, mix well and simmer for 10 minutes until the meatballs are cooked through and the sauce has thickened.