Spanish Meatballs
Meatballs are a food that is found all over the world. So many countries have their own version and more often than not they are little balls of goodness. From Kofta to Polpette, Bitterballen to Tsukune meatballs form part of most cultures cuisine. Spain is no different with Spanish meatballs or Albondigas as they are known, being a rich part of their food culture.
When planning my recent Spanish feast, I knew meatballs would have to feature. Every Spanish feast needs a dish of meatballs, right? And these Spanish meatballs are an absolute delight. Full of the flavours of Spain, they are rich and moreish. I dare you to try and stop at one or two! The olives, jamon, paprika and lemon just sing through the meatballs. You feel like you are sitting in a square in Barcelona enjoying a lazy afternoon of sangria and tapas when eating them.
The inspiration for the recipe came from Rick Stein’s Spain and I haven’t strayed too far from his original recipe. A slight change to the spicing and making a paste with the olives and herbs are about it. And I replaced the sherry with a combination of red and white wine – only because I had no sherry and felt the sauce was a little thin in flavour with just wine wine included.
