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Little meatballs (albondigas)
Little meatballs (albondigas)
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients:
  • 2 white bread slices, crusts removed
  • 500g beef mince
  • 1 onion, peeled, chopped
  • 1 garlic clove, chopped
  • 2 tsp salted capers, rinsed
  • 40.00 ml chopped flat-leaf parsley, plus extra to garnish
  • 40.00 ml plain flour
  • 40ml (2 tbsp) Spanish olive oil
  • 150ml Spanish sherry*
Instructions:
  • In a food processor, pulse bread into fine breadcrumbs. Add beef, onion, garlic, capers, egg, and parsley. Pulse until well combined. Shape mixture into small balls using your hands, then coat with flour.
  • Heat oil in a large frypan over medium-high heat. Cook meatballs in batches for 1-2 minutes until golden brown and cooked through. After the last batch, deglaze the pan with sherry for 2-3 minutes. Return meatballs to the pan and simmer for an additional 1-2 minutes. Serve warm.

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