Albidógnas (Spanish Meatballs in Tomato Sauce)
This version of Spanish Meatballs (albondigas en salsa) is like those you’ll find served in shallow, earthenware cazuerlas in tapas bars. Albóndigas originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce. Mexican albóndigas are commonly served in a soup with a light broth and vegetables. You can freeze the meatballs before cooking or after when they are in the tomato sauce.
- Serves
- 8-10
Directions
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Make the meatballs by adding all the ingredients EXCEPT THE BREADCRUMBS, to a bowl and mixing well so everything is combined. Cover and refrigerate for a minimum of 30 minutes.
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Roll the meatballs in to golf ball size or smaller (to your liking), then roll the balls in the breadcrumbs until they're evenly coated.
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Add some olive oil to a skillet pan, heat and then place the meatballs in the pan and brown on all sides. You may need to do this in batches depending on the size of your pan. Make sure you don't overcrowd the pan with the meatballs.
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Once browned, transfer to a plate with kitchen paper and set aside to make the sauce.
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Make the sauce by adding the minced garlic to the olive oil in a sauce pan. Gently cook until the garlic has softened. Add the tomatoes and simmer until soft. Take a blender stick and puree the mixture until smooth then add the remaining ingredients. Taste the sauce and see if you need a little more honey or pepper etc.
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Transfer the meatballs to the saucepan and simmer gently for 10 minutes then serve with some lovely crusty bread fresh from the oven, pasta, rice or simply serve with some toothpicks if for a party.
From Shawnie's class “A Taste of the Mediterranean” (also taught in Global Appetizers)
