Authortapasonline
RatingDifficultyBeginner

This is a standard recipe for meatballs, but there are quite a few regional variations and specialities. Some are all pork, some all beef and it is not unusual to add herbs such as oregano and thyme. There are even recipes containing ground almonds, so by all means have fun experimenting.

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 300 g Minced Pork
 300 g Minced Beef
 ½ Onion, finely chopped
 2 Garlic Cloves, crushed
 1 Medium Egg
 1 Handful of Breadcrumbs
 1 Spoon of Pimentón Dulce (or mild paprika)
 ½ tsp Salt
 ½ tsp Black Pepper
 1 tbsp Dried Mixed Herbs

1

Put all the ingredients in a bowl and work with your (clean!) hands until thoroughly mixed. The reason that the quantity for breadcrumbs is vague is that you want to achieve a meatball that is firm and won’t fall apart, but not too dense, so begin with a smaller amount and add more as required.

2

Form the meatballs by rolling them in your palms.

3

The easiest way to cook them is to deep-fry at 165°c, but with care, they can be done in a frying pan. Fry until golden brown and ensure that the centre is cooked.

4

They can be served with dips of your choice, but the usual way is in tomato salsa. Either simmer gently in a pan, or microwave, but in the latter case make sure that the meatballs and salsa are evenly heated and piping hot throughout.

Category, Cooking Method

Ingredients

 300 g Minced Pork
 300 g Minced Beef
 ½ Onion, finely chopped
 2 Garlic Cloves, crushed
 1 Medium Egg
 1 Handful of Breadcrumbs
 1 Spoon of Pimentón Dulce (or mild paprika)
 ½ tsp Salt
 ½ tsp Black Pepper
 1 tbsp Dried Mixed Herbs

Directions

1

Put all the ingredients in a bowl and work with your (clean!) hands until thoroughly mixed. The reason that the quantity for breadcrumbs is vague is that you want to achieve a meatball that is firm and won’t fall apart, but not too dense, so begin with a smaller amount and add more as required.

2

Form the meatballs by rolling them in your palms.

3

The easiest way to cook them is to deep-fry at 165°c, but with care, they can be done in a frying pan. Fry until golden brown and ensure that the centre is cooked.

4

They can be served with dips of your choice, but the usual way is in tomato salsa. Either simmer gently in a pan, or microwave, but in the latter case make sure that the meatballs and salsa are evenly heated and piping hot throughout.

Albóndigas