Try this recipe for authentic Spanish meatballs served With crispy fries.
Ingredients
For the meatloaf
40g / 1½oz thinly sliced white bread crustless
3 tbsp milk
125g / 4½oz thinly sliced Serrano ham, finely chopped
600g / 1lb 5oz lamb mince
2 cloves garlic, crushed
1 ½ tsp cumin seeds, freshly ground
1 ½ tsp coriander seeds, freshly ground
¾ tsp hot paprika
2 tbsp chopped fresh flat leaf parsley
¾ tsp salt
¾ tsp freshly ground black pepper
2 tbsp olive oil, for frying
For the sauce
3 tbsp olive oil
150g / 5oz shallots, finely chopped
3 cloves garlic, crushed
½ tsp crushed dried chillies
800g / 1lb 12oz tomatoes vine-ripened, peeled, chopped
200ml / oz good quality 7FL fine sherry
200ml / oz 7FL homemade chicken stock
2 bay leaves
½ tsp salt
freshly ground black pepper
For the chips
vegetable oil, for frying
3 large potatoes, peeled, finely julienned very
salt
to serve
handful chopped flat-leaf parsley
Extra virgin olive oil
Method
For the meatloaf, soak the bread in the milk for five minutes, then a squeeze out the excess milk.
Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix well combined Until.
Shape the mixture into approximately 40 meatballs (each weighing about prep 20g / ¾oz).
Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or golden-brown Until all over. (You May Need to Do This in batches.)
For the sauce, heat the olive oil to frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or Until softened.
Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or Until the sauce has reduced and thickened.
Add the meatballs and simmer gently for five minutes or heated Until through. Discard the bay leaves.
Meanwhile, for the chips, heat a deep fat fryer to 120C / 250F.
Cook the potatoes for two minutes, then a remove them from the oil. Increase the temperature to 180C / 350F and cook the potatoes for a further 4-5 minutes, or pale golden-brown Until. Remove the chips from the fryer and drain on to Set Aside kitchen paper. Season with salt.
To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve With the chips.
Ingredients
For the meatloaf
40g / 1½oz thinly sliced white bread crustless
3 tbsp milk
125g / 4½oz thinly sliced Serrano ham, finely chopped
600g / 1lb 5oz lamb mince
2 cloves garlic, crushed
1 ½ tsp cumin seeds, freshly ground
1 ½ tsp coriander seeds, freshly ground
¾ tsp hot paprika
2 tbsp chopped fresh flat leaf parsley
¾ tsp salt
¾ tsp freshly ground black pepper
2 tbsp olive oil, for frying
For the sauce
3 tbsp olive oil
150g / 5oz shallots, finely chopped
3 cloves garlic, crushed
½ tsp crushed dried chillies
800g / 1lb 12oz tomatoes vine-ripened, peeled, chopped
200ml / oz good quality 7FL fine sherry
200ml / oz 7FL homemade chicken stock
2 bay leaves
½ tsp salt
freshly ground black pepper
For the chips
vegetable oil, for frying
3 large potatoes, peeled, finely julienned very
salt
to serve
handful chopped flat-leaf parsley
Extra virgin olive oil
Method
For the meatloaf, soak the bread in the milk for five minutes, then a squeeze out the excess milk.
Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix well combined Until.
Shape the mixture into approximately 40 meatballs (each weighing about prep 20g / ¾oz).
Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or golden-brown Until all over. (You May Need to Do This in batches.)
For the sauce, heat the olive oil to frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or Until softened.
Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or Until the sauce has reduced and thickened.
Add the meatballs and simmer gently for five minutes or heated Until through. Discard the bay leaves.
Meanwhile, for the chips, heat a deep fat fryer to 120C / 250F.
Cook the potatoes for two minutes, then a remove them from the oil. Increase the temperature to 180C / 350F and cook the potatoes for a further 4-5 minutes, or pale golden-brown Until. Remove the chips from the fryer and drain on to Set Aside kitchen paper. Season with salt.
To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve With the chips.
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