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November 10, 2013

Albondigas : Spanish Meatballs with Chickpeas In Tomato Sauce

by Carazy

INGREDIENTS:

  • 1kg Ground Pork Mince (or 50/50 pork/beef)
  • 2 Large onions diced
  • 3 Chorizo’s (Peel one and slice the other two)
  • 2 rashers fatty bacon
  • 300g Chickpeas soaked in water overnight (Or sub 1 can of chickpeas drained)
  • 3 cups of diced tomatoes (or 2 cans)
  • 1Tb Garlic Paste
  • 6 cloves garlic thinly sliced
  • 2 Tb White Wine Vinegar
  • 1 Tb Smoked Paprika
  • 1 whole dried chilli (optional)
  • Salt (~1Ts total)
  • 1-2 Anchovies  mashed to paste.
  • 1 Egg beaten
  • 1 large handful of fresh flatleaf parsley
  • Olive Oil (Spanish if available)
  • Salt and Cracked pepper to taste

METHOD:

    • Drain the soaking chickpeas then add to a pot of hot water and bring to boil. Turn down heat and simmer for 30 minutes then drain and keep aside. (You can skip this if you are using canned chickpeas.
    • While the chickpeas are cooking, blend together 1 chorizo (skin removed), 1 diced onion, 1 Tb garlic paste and the rashers of bacon along with a couple of twists of black pepper.(If you don’t have a blender/stick mixer, just chop it all up as finely as you can with a knife.)
    • Heat frypan and cook this meat mixture, moving it around the pan to break up any lumps. Cook until all large pieces are broken up and the moisture from the onion has dissipated.
  • Remove from pan (no need to wash pan as you’ll be using it soon), allow mixture to cool slightly then add to raw ground pork mince along with the finely chopped parsley, anchovies and beaten egg.
  • Mix together with your fingers and form round meatballs slightly bigger than golf balls.
  • Fry meatballs on high heat turning every minute or so till outside is sealed. Try and keep the meatballs slightly undercooked.
  • Transfer each batch of cooked meatballs to a bowl (to catch the juices)
  • In a deep casserole dish /saucepan, fry the two sliced chorizos on med heat with a few tablespoons of olive oil until the fat and spices from the sausage start to colour the oil. Add the second diced onion and cook till onion becomes translucent. Add in the sliced garlic and fry for 2-3 minutes before adding cooked chickpeas and smoked paprika. Keep frying on med for further 3-5 min till all the flavours have fused.
  • Add in the three cups of diced tomatoes, 1Ts of salt and the white wine vinegar. You can also add the whole dried chilli if you choose.
  • Add in meatballs and their juices that have collected in the bowl, then top up the pot with the chicken stock /water till meatballs are covered. Add in 6 Tb of olive oil (Optional, but it brings out a serious amount of flavour to the dish). Simmer for 20-30 mins stirring occasionally until the liquid has cooked down to a thick tomato sauce.
  • Serve with a large crusty loaf of bread to mop up the sauce.

 

Drain the soaking chickpeas then add to a pot of hot water and bring to boil. Turn down heat and simmer for 30 minutes then drain and keep aside. (You can skip this if you are using canned chickpeas.

While the chickpeas are cooking, blend together 1 chorizo (skin removed), 1 diced onion, 1 Tb garlic paste and the rashers of bacon  along with a couple of twists of black pepper. (If you don’t have a blender/stick mixer, just chop it all up as finely as you can with a knife.)

 

Heat frypan and cook this meat mixture, moving it around the pan to break up any lumps. Cook until all large pieces are broken up and the moisture from the onion has dissipated.

Remove from pan (no need to wash pan as you’ll be using it soon), allow mixture to cool slightly then add to raw ground pork mince along with the finely chopped parsley and anchovies and beaten egg. Mix  together with your fingers and form round meatballs slightly bigger than golf balls.

Fry meatballs on high heat turning every minute or so till outside is sealed. Try and keep the meatballs slightly undercooked.

Transfer each batch of cooked meatballs to a bowl (to catch the juices)  Don’t forget on your last batch to cook a couple of meatballs fully through for you to taste test!

In a deep casserole dish /saucepan, fry the two sliced chorizos on med heat with a few tablespoons of olive oil until the fat and spices from the sausage start to colour the oil. Add the second diced onion and cook till onion becomes translucent. Add in the sliced garlic and fry for 2-3 minutes before adding cooked chickpeas and smoked paprika. Keep frying on med for further 3-5 min till all the flavours have fused.

Add in the three cups of diced tomatoes, 1Ts of salt and the white wine vinegar. You can also add the whole dried chilli if you choose.

Add in meatballs and their juices that have collected in the bowl, then top up the pot with the chicken stock /water till meatballs are covered. Add in 6 Tb of olive oil (Optional, but it brings out a serious amount of flavour to the dish). Simmer for 20-30 mins stirring occasionally until the liquid has cooked down to a thick tomato sauce.

Serve with a large crusty loaf of bread to mop up the sauce.

 

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Albondigas : Spanish Meatballs with Chickpeas In Tomato Sauce Recipe

By Carazy Published: November 10, 2013

  • Yield: 6 Servings
  • Prep: 30 mins
  • Cook: 50 mins
  • Ready In: 1 hr 20 mins

A delicious rich tomatoey Spanish dish with with a few little Simmering Saucepan twists.

Ingredients

Instructions

  1. Drain the soaking chickpeas then add to a pot of hot water and bring to boil. Turn down heat and simmer for 30 minutes then drain and keep aside. (You can skip this if you are using canned chickpeas. While the chickpeas are cooking, blend together 1 chorizo (skin removed), 1 diced onion, 1 Tb garlic paste and the rasher of bacon along with a couple of twists of black pepper. (If you don't have a blender/stick mixer, just chop it all up as finely as you can with a knife.) Heat frypan and cook this meat mixture, moving it around the pan to break up any lumps. Cook for about until all large pieces are broken up and the moisture from the onion has dissipated. Remove from pan (no need to wash pan as you'll be using it soon), allow mixture to cool slightly then add to raw ground pork mince along with the finely chopped parsley and anchovies and beaten egg. Mix together with your fingers and form round meatballs slightly bigger than golf balls. Fry meatballs on high heat turning every minute or so till outside is sealed. Try and keep the meatballs slightly undercooked. Transfer each batch of cooked meatballs to a bowl (to catch the juices) In a deep casserole dish /saucepan, fry the two sliced chorizos on med heat with a few tablespoons of olive oil until the fat and spices from the sausage start to colour the oil. Add the second diced onion and cook till onion becomes translucent. Add in the sliced garlic and fry for 2-3 minutes before adding cooked chickpeas and smoked paprika. Keep frying on med for further 3-5 min till all the flavours have fused. Add in the three cups of diced tomatoes, 1Ts of salt and the white wine vinegar. You can also add the whole dried chilli if you choose. Add in meatballs and their juices that have collected in the bowl, then top up the pot with the chicken stock /water till meatballs are covered. Add in 6 Tb of olive oil (Optional, but it brings out a serious amount of flavour to the dish). Simmer for 20-30 mins stirring occasionally until the liquid has cooked down to a thick tomato sauce. Serve with a large crusty loaf of bread to mop up the sauce.
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