[et_pb_section fb_built=”1″ admin_label=”Section” _builder_version=”4.16″ background_color=”RGBA(255,255,255,0)” custom_padding=”0px||20px|” border_width_top=”4px” border_color_top=”#D6D6D6″ transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row padding_mobile=”on” column_padding_mobile=”on” admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”20px||10px|” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Recipe Title + Servings” _builder_version=”4.23.4″ header_font=”Arvo|700|||||||” header_text_color=”#853d01″ header_4_font=”Arvo||||||||” header_4_text_color=”#853d01″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ custom_padding=”0px||||false|false” custom_padding_tablet=”20px||20px|” transparent_background=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_row column_structure=”1_4,3_4″ use_custom_gutter=”on” gutter_width=”2″ column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-11px||||false|false” custom_padding=”0px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2024\/05\/Albondigas.jpg” alt=”Albondigas Spanish Meatballs recipe 1 \u2013 The Artisan Food Trail” title_text=”Albondigas” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”4.23.4″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”off” sticky=”off” always_center_on_mobile=”on” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Intro Text” _builder_version=”4.23.4″ text_font=”Arvo||||||||” text_font_size=”16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
Albondigas, or Spanish meatballs, are a beloved staple in tapas bars across Spain. These flavourful morsels are bathed in a rich and slightly spicy tomato sauce, showcasing the simplicity and deliciousness of traditional Spanish cuisine. Combining pork and either beef or veal, these meatballs are perfect for any tapas night.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_2,1_4″ use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” column_padding_mobile=”on” admin_label=”Row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-21px||||false|false” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Ingredients Heading” _builder_version=”4.23.4″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text ul_type=”square” admin_label=”Ingredients Text” _builder_version=”4.23.4″ text_font_size=”15px” ul_font=”|700|||||||” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n
For the tomato sauce<\/em><\/p>\n [\/et_pb_text][et_pb_text ul_type=”square” admin_label=”Ingredients Text” _builder_version=”4.23.4″ text_font_size=”15px” ul_font=”|700|||||||” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-23px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text ul_type=”square” admin_label=”Ingredients Text” _builder_version=”4.23.4″ text_font_size=”15px” ul_font=”|700|||||||” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n For the meatballs<\/em><\/p>\n [\/et_pb_text][et_pb_text ul_type=”square” admin_label=”Ingredients Text” _builder_version=”4.23.4″ text_font_size=”15px” ul_font=”|700|||||||” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Method Heading” _builder_version=”4.16″ text_font_size=”18px” header_3_font=”Arvo|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Method Text” _builder_version=”4.23.4″ text_font_size=”15px” header_3_font=”|700|||||||” header_3_font_size=”20px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-8px||||false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n Prepare the tomato sauce:<\/strong> Add the crushed garlic, sweet and hot paprika, and the chopped red pepper. Cook for an additional few minutes.<\/p>\n Stir in the chopped tomatoes and a splash of sherry vinegar. Season with salt and pepper. Make the meatballs:<\/strong> In a large mixing bowl, combine the minced pork, minced beef or veal, ground cumin, chopped thyme leaves, breadcrumbs, a generous pinch of salt and pepper, and the cooled saut\u00e9ed onion. With damp hands (to prevent sticking), form the mixture into small bite-sized balls. Arrange them on a plate and refrigerate for at least 10 minutes to firm up.<\/p>\n Heat the olive oil in a large frying pan over medium heat. Cook the meatballs in batches, ensuring they are browned evenly on all sides, which should take about 10 minutes per batch.<\/p>\n Reheat the tomato sauce if necessary and pour it over the cooked meatballs. If desired, garnish with freshly chopped parsley. [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2024\/05\/Artisan-Smokehouse-Smoked-Paprika.jpg” alt=”Albondigas Spanish Meatballs recipe 2 \u2013 The Artisan Food Trail” title_text=”Artisan Smokehouse Smoked Paprika” show_bottom_space=”off” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Image” _builder_version=”4.23.4″ use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation=”off” sticky=”on” always_center_on_mobile=”on” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Notes on Ingredients Text” _builder_version=”4.23.4″ text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.6em” header_3_font=”Arvo|700||on|||||” header_3_text_color=”#853d01″ header_3_font_size=”17px” background_color=”rgba(112,191,227,0.27)” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”13px|13px|13px|13px|false|false” use_border_color=”off” border_color=”#ffffff” border_style=”solid” global_colors_info=”{}”]<\/p>\n<\/ul>\n
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Method<\/h3>\n
In a pan, heat the olive oil over medium heat. Saut\u00e9 the chopped onion until it becomes soft, about 5 minutes.<\/p>\n
Lower the heat and let the sauce simmer gently for 15 minutes until it thickens. Set aside.<\/p>\n
Saut\u00e9 the finely chopped onion in olive oil for about 5 minutes until softened, then remove from heat and let cool.<\/p>\n
Add the lightly beaten egg and mix everything together thoroughly until well combined.<\/p>\n
Serve immediately with crusty bread to soak up the delicious sauce.<\/p>\nNotes on ingredients<\/h3>\n