Preparation
- Moisten the breadcrumbs with the milk. Add the mince, pine nuts, garlic, egg, parsley, salt and pepper and knead everything thoroughly. Shape into walnut-sized balls (about 40) and roll lightly in flour.
- Heat the oil in a large frying pan over medium heat and brown the meatballs all over in batches until firm enough not to fall apart. Remove and set aside.
- Sweat the onions and garlic in the remaining fat until translucent. Add the bay leaves and thyme, cook for 2 minutes and sprinkle the sugar over.
- Deglaze with the white wine and let it reduce. Then add the tomatoes, stock powder, chilli, salt and pepper, bring to the boil and simmer gently for about 20 minutes.
- Place the meatballs in the sauce and let them cook through in it for about 10 minutes. Remove the bay leaves and serve the albóndigas hot with white bread and aioli, if you like.
Drink with it
Red wine · excellent match
Young Tempranillo (Rioja Joven/Crianza) or Garnacha
Cherry fruit and soft tannins suit the acidity of the tomato, and the roasted notes of the seared meatballs find a match in the red wine.
Which wine pairs with food? A simple approach to choosingRosé · good match
Dry rosado made from Garnacha, cold
Fresh acidity stands up to the tomato and the fat in the mince, and the red fruit complements thyme and garlic.
Pale lager · good match
Spanish lager, well chilled
The bubbles refresh against the richness of the meatballs, and the slim malt note keeps the tomato sauce in the foreground.
Pils or Helles: What's the Difference?Tequila blanco · good match
Blanco tequila as a highball with soda and lime
Its peppery, green character picks up the thyme and parsley, while soda and ice wash the frying fat away.
Tequila Blanco, Reposado, and Añejo: what aging changes