Albondogas & sauce

Description

A Spanish dish of meatballs which can be served as part of a tapas selection or as a lunch or main course I make this quite often and it really takes me back to that wee bar in Tarragona where I persauded the owner to give me the recipe.
It was hot very hot and we sat through the witching hour as we called it when all the bars and shops were shut for their siesta sipping wine and nibbling on snails and these albondigas .......

Ingredients

FOR THE ALBONDIGAS
300g minced pork
100g white bread crumbs
1 onion very finely chopped
2-3 cloves garlic minced
1/4 teaspoon chilli or cayenne pepper
salt & pepper
1 egg lightly beaten

FOR THE SAUCE
200ml olive oil (virgin if poss)
1 400g tin tomatoes
1 onion finely chopped
3-4 cloves garlic minced
8-10 basil leaves roughly chopped
1 genours glass of white wine
salt & pepper to taste

Instructions

Place all the ingredients for the meatballs in a bowl and mix thoroughly. Depending on whether it is to be a tapas/canape or a lunch use either a teaspoon or a soup spoon to measure the mixture to form into slightly flttened balls. Before going all out fry a wee bit of the mix in oil to check the seasoning and the texture (maybe you would prefer less breadcurums or more meat). Once the balls are made roll in flour and brown and set them aside.
Making the sauce is easy in a saucepan pour in all of the oil and let it get hot add the onion and garlic and fry them off without letting them colour now add the wine and the tomatoes and the basil. Let it simmer donn't worry about the amount of oil it really will mix in when you blend it and it adds so much flavour.
Add the meatballs to the sauce and simmer for 25-30 minutes serve with pasta or my favourite garlic bread.

Notes

the meatballs are great served with salad and crostini.

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