Albondiga's
2 white slices of bread (no crust)
dash of milk
100 g Serrano ham
500 g minced lamb
2 cloves of garlic
teaspoon cumin(powder)
2 teaspoons hot paprika powder
2 teapoons chopped flat parsley
seasalt& freshly ground pepper
20 g olive oil
20 g butter
Salsa picante
1 red chili
30 ml olive oil
3 shalots chopped fine
2 cloves garlic
500 gram beef tomatoes
200 ml dry sherry
200 ml chicken stock
sea salt&freshly ground black pepper
Optioneel
Spanish bread and olives
Almost everybody loves a spicy little tapas dish, that tastes lovely on hot summer days. The meatballs can be served hot or cold, the same goes for the spicy sauce.
In Spain, traditionally minced lamb is used for Albondiga's. Snazzie used on principle - hypocritical or not - no lamb or veal. We believe half beef/half pork is equally tasty but we let you decide which type of meat is to your taste or fits your opinion.
Please note! First read the instructions on the jar if you buy ready made stock, there you find the right amount of water you need to add.
Start with the Salsa Picante
Clean and cut the pepper and onions.
Bake them soft in olive oil (app 10 min) and add the garlic.
Bake the garlic a minute, chop the tomatoes in the mean time.
Add sherry and chicken stock and let de sauce reduce for an hour.
Albondiga's
Pour the milk into a deep saucer.
Soak the bread in the milk.
Squeeze it out and crumble it.
Shred the ham and add it.
Put in the pork.
Crush the garlic and snip the parsley.
Crush the cumin and add all herbs.
Finally add the parsley.
Knead the mince and roll into balls.
Heat the olive oil and add the butter.
Bake the meatballs brown and crispy.
If you like to eat the albondiga's hot then put them in the sauce and let them warm through for +/- 10 minutes. Because the sauce is hot&spicy you best serve it separate, especially if small children are joining you. You can replace the sauce with tomato ketchup for kids. Some Spanish bread to dip in the sauce tastes delicious as well.
There's a new type of tapas olives with figg or melon flavour at Albert Heijn. First we try out the melon, than we serve a sweet, salt & hot flavour.
So nice to serve the dishes in separate little bowls and to eat outside in the Dutch sunshine!