Introduction Smoky albondigas Recipe
Even though the name may make you think of a Norte musician who has transitioned to country music in Nashville, we are speaking about your all-time favourite tapita, which translates to “small tapa.”
This was the one that stood out to me when the tapas craze extended to bars all over the world, many of which bore little similarity to the traditional Spanish snack food. The very same is correct at this point. This is the bite-sized meal that I look for whenever I go bar hopping in Madrid, Barcelona, San Sebastián, or Seville. To put it another way, I have a deep-seated desire that one day an albondiga will come up to me and say, “You may call me Al.” This is a condensed version of a chapter that can be found in the book Yummy Easy Quick: Around the World by Matt Preston. Plum has now made it available for the price of $39.99. These photographs were taken by Mark Roper.
- kcal 300
- fat 17.3g
- carbs 9.3g
- fibre 1.5g
- protein 22.8g
- salt 0.5g
- 4 crustless slices white bread, torn into small pieces
- 6 tbsp milk
- 400g beef mince
- 400g pork mince
- 1 clove garlic, crushed
- a small bunch parsley, chopped
- 1 small egg
- ½ tsp smoked paprika
- olive oil
- TOMATO SAUCE
- 2 cloves garlic, sliced
- 200ml red wine
- 2 × 400g tins chopped tomatoes
- a good pinch smoked paprika
To ensure that the bread absorbs all of the milk, toss it about in the mixture.
The second stage is to include the ground beef, garlic, parsley, egg, smoked paprika, and other other seasonings. Perform a thorough combination using clean hands, then roll the mixture into very small meatballs (about 32 will fit).
Begin to brown the meatballs in batches by heating some olive oil in a big skillet with a shallow bottom. After each round of browning, flip the meatballs over. After they have achieved the desired colour, remove them from the pan using a spoon. Cut up some garlic cloves and add them to the pan along with a little amount of more oil. Allow it to heat up for a couple of minutes. After adding the wine, boil it down until there is hardly nothing left. After seasoning the mixture, add the tomatoes and smoked paprika and stir to combine. Bring the liquid to a boil. After the first 10 minutes, add the meatballs back into the pot and continue cooking over a low heat for another 20 minutes, or until the sauce has thickened and the meatballs are completely cooked through.