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Little meatballs (albondigas)

Name: Little meatballs (albondigas)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 2 white bread slices, crusts removed; 500g beef mince; 1 onion, peeled, chopped; 1 garlic clove, chopped; 2 teaspoons salted capers, rinsed; 1 egg; 2 tablespoons chopped flat-leaf parsley, plus extra to garnish; 2 tablespoons plain flour; 40ml (2 tablespoons) Spanish olive oil; 150ml Spanish sherry (see note)

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30m

15m

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by Valli Little

delicious. team

Oct 03, 2015

Meatballs with a Spanish flavour will make for a happy family or crowd.

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
2 teaspoons salted capers, rinsed
1 egg
2 tablespoons chopped flat-leaf parsley, plus extra to garnish
2 tablespoons plain flour
40ml (2 tablespoons) Spanish olive oil
150ml Spanish sherry (see note)

Method

1.

Place bread in a food processor and process until fine breadcrumbs form. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.
2.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the sherry to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

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