Sunday, February 08, 2009

Spanish albondigas

I made these yesterday as an appetizer for a dinner party at the Schmidt's. Connie was serving paella, so I tried to do something Spanish. I patterned them after the Italian meatballs, but changed the seasonings. I use a 1 tbl scoop to portion them. Then I bake them on cookie sheets,lined with release aluminum foil, about 15 minutes in a 350 oven. Remove, cool and freeze in freezer bags or add to sauce. Whenever you want meatballs, just pull out a bag and throw them in the sauce. Simmer until defrosted and heated through.

Serves 10 as an appetizer

1 lb ground beef
1/2 small onion, chopped
2 large garlic clove, chopped
1/4 cup parsley, chopped
1 lb ham,chopped finely in the food processor
4 slices of bacon, chopped finely in the food processor
1/2 tsp salt
black pepper
tsp of more smoked paprika
1 egg
1/2 cup plain bread crumbs
milk to moisten, about 1/4-1/2 cup
grated rind of 1 lemon

I do all the chopping in the food processor: Chop 5 garlic cloves, put half in bowl & half in saucepan (for sauce below). Chop 1 onion and divide between bowl & saucepan. Chop parsley & add to bowl, then ham & bacon. Add all ingredients to bowl & mix all together. Make 1 small meat ball & cook for 30 seconds in the microwave. Taste & correct seasonings. Form into meat balls (1tbl each) & bake at 350 for 12-15 minutes.

Sauce:
3 cloves garlic, chopped
1/2 onion, chopped
olive oil
1 tbl flour
1 can chicken stock
1/2 cup dry sherry
1 can diced tomatoes (not a big can)
1/2 can tomato paste
lemon rind from 1 lemon
1/2-1 tsp smoked paprika
salt & pepper
Lemon juice from 1/2 lemon

Saute onion & garlic in olive oil. Add flour & cook for 3 minutes. Whisk in chicken stock & sherry & bring to a boil. add tomatoes & paste. Puree with a stick blender or put back in food processor & process til smooth. Add lemon rind & seasonings. Simmer 20-30 minutes. Add meatballs & reheat. Add lemon juice & stir.

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