Spanish Meatballs Albondigas Recipes

Steps:

• Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
• Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
• Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
• Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
• Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.