Albondigas

by Aurella Marin
(Barcelona)

Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.

2 tablespoons of olive oil
8 oz ground beef, pork or lamb or combination
1 cup (2 oz) fresh white breadcrumbs
2 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
Salt and pepper, to taste
2 cups (16 oz) canned plum tomatoes, chopped
2 tablespoons red wine or sherry
2 teaspoons chopped fresh rosemary

In a bowl, thoroughly mix together the meat, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the wine and deglaze the pan then add tomatoes, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.