Bikers Spanish Meatballs Albondigas

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Spanish meatballs, “albondigas”, make an authentic addition to a tapas selection. Alternatively, serve as a main course.

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Steps

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For the meatballs , put the minced meat in a bowl with the onion , garlic , parsley and breadcrumbs.

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Mix with your hands until well combined , add the beaten egg and mix until well combined.

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Shape the mixture into small meatballs.

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Sprinkle some plain flour onto a plate , and roll the meatballs in the flour to coat lightly.

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Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan.

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Fry gently , turning frequently , until golden-brown on all sides.

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Remove from the pan and set aside to drain on kitchen paper.

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Repeat with the remaining meatballs , cooking them in batches until they are all cooked.

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Top up the oil as needed during the cooking process.

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Once the meatballs are cooked , make the sauce.

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In the same pan as the meatballs were cooked in , fry the carrots , onions and garlic over a medium heat until the onions are soft and lightly coloured.

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Add the parsley , paprika and saffron , and pour in 300ml / pt water.

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Bring to the boil , simmer for .

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Ingredients

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minced beef, onion, garlic clove, dried parsley, fresh white breadcrumbs, free-range egg, plain flour, olive oil, carrots, garlic cloves, paprika, saffron, salt