Recipe: Spanish Meatballs in Spicy Tomato Sauce (Albondgas)

SPANISH MEATBALLS IN SPICY TOMATO SAUCE
(ALBONDGAS)

"All over the world you will find meatballs, but none as flavorful as the albondgas of Spain. Originally Moorish - all Spanish words starting with "al" are Arabic in origin - these meatballs are recognizable through their rich sauce, golden-fried appearance, and generous use of spices."



FOR THE MEATBALLS:
6 oz. ground pork
6 oz. ground veal
3 cloves, crushed garlic
1/3 dry breadcrumbs
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon ground cumin
a pinch ground cinnamon
1 egg
3 tablespoons olive oil

FOR THE SPICY TOMATO SAUCE:
4 teaspoons olive oil
1 chopped onion
1 clove garlic, crushed
1/2 cup dry white wine
14 oz. can good-quality crushed tomatoes
4 teaspoons tomato paste
1/2 cup chicken stock
1/2 teaspoon ground cayenne pepper
1/2 cup fresh or frozen peas

TO MAKE THE MEATBALLS:
Combine the pork, veal, garlic, breadcrumbs, spices, egg, and some salt and pepper in a bowl. Mix by hand until the mixture is smooth and leaves the side ot the bowl. Refrigerate, covered, tor 30 minutes.

WHEN READY TO COOK:
Roll tablespoons of the mixture into balls. Heat 4 teaspoons olive oil in a frying pan and toss half the meatballs over medium-high heat for 2-3 minutes or until browned. Drain on paper towels. Add the remaining oil, if necessary, and brown the rest of the meatballs. Drain on paper towels.

TO MAKE THE SPICY TOMATO SAUCE:
Heat the oil in a frying pan over medium heat and add the onion. Cook, stirring occasionally, tor 3 minutes or until soft and translucent.

Add the garlic end cook for 1 minute. Increase the heat to high, add the wine, and boil for 1 minute. Add the crushed tomatoes, tomato paste, and stock and simmer for 10 minutes.

Stir in the cayenne pepper, peas, and meatballs and gently simmer for 5-10 minutes or until the sauce is thick. Serve hot.

Makes 6 servings
Source: Cooking Spanish by John Newton