Spanish Style Meatball Recipe
impart depth and a handful of local fresh herbs to enhance the old world style of our wines. Andis Grenache is used to deglaze the pan, a grape commonly associated with Spain and an even better wine to drink alongside this dish.
Albondigas – Spanish Meatballs
(makes about 20 – 1 oz meatballs)
1lb Lean Ground Beef
⅓ cup Plain Breadcrumbs
1 Egg
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1 teaspoon Dried Oregano
1/4 teaspoon Red Chili Flakes
¾ teaspoon Salt
Freshly Ground Black Pepper
For the tomato sauce
2 tablespoons Olive Oil
one large Red Onion, diced
1 -2 Garlic Cloves, minced
1 teaspoon Ground Cumin
A heaped teaspoon Smoked Paprika
⅓ cup Andis Zinfandel Wine
1 x 400g Canned, Chopped Tomatoes
1 x 400 Pureed Tomatoes
2 teaspoons Brown Sugar
3 Bay Leaves
2 stems Fresh Oregano
2 stems Fresh Thyme
1 small stem Fresh Rosemary
Salt and Pepper, to taste
INSTRUCTIONS:
1. Place all the ingredients for the meatballs in a large bowl and mix together until
well combined. Roll into evenly sized 1oz balls and rest in the fridge to firm up
for about half an hour. (Meatballs may be frozen at this point and used at a later
date)
2. Heat the olive oil in a large based pan. Brown the meatballs on all sides, shaking
skillet so meatballs roll to brown on all sides. Remove and set aside. In the same
pan, sauté the onions until soft and translucent. Add the garlic and cook for a
further 2 minutes. Add the spices and stir through. Deglaze with the wine.
Reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano,
thyme and rosemary. Season with salt and freshly ground black pepper. Return
the meatballs back into the pan and simmer on low heat for about 20 - 25
minutes until the meatballs are cooked through and the tomato sauce has
thickened.
Meatballs and sauce may also be transferred to a Crockpot to finish simmering
on low.
3. Remove herb stems and bay leaves. Spoon meatballs into serving bowls and serve
with crusty warm bread and butter.