These classic tapas Spanish meatballs are known as “albondigas” and have been made in Spain for more than 500 years. Albondiga is from the Arabic word “al-funduq”, meaning “hazelnut”, which refers to their original size and shape. These days they’re made slightly bigger, about golf ball-size.
- 250g lean beef mince
- 125g chorizo, finely chopped
- 2 garlic cloves, finely chopped
- 2,5ml (½ tsp) ground nutmeg
- 50ml fresh flat-leaf parsley, finely chopped
- 10ml (2 tsp) fresh oregano, finely chopped
- 1 red onion, finely chopped
- 1 large egg, lightly beaten
- 20ml (4 tsp) dry sherry or brandy
- salt and freshly ground black pepper, to taste
- flour, for coating
- oil, for shallow-frying
Put all the ingredients except the flour and oil in a mixing bowl and combine.
Shape the mixture into balls and toss them into the flour to coat well.
Heat the oil in a frying pan and fry the meatballs, stirring occasionally until evenly browned and cooked through, about 20 minutes. Drain on paper towel and serve while hot.