Minced lamb is surprisingly good value, and making meatballs with it is a brilliant way to make it go further. Tinned tomatoes are also great value and a wonderful staple for any time of year, especially for the in-between months of early spring, before all the amazing seasonal produce emerges. Albondigas are a firm favourite in Spain, and in my restaurants, too: they’re perfect for sharing, or turn them into a main meal by adding some cooked white beans to the sauce.
Lamb albondigas with oloroso and piquillo peppers
Prep 15 min
Cook 50 min
Serves 4
500g lamb mince
30g fresh white breadcrumbs
2 garlic cloves, peeled and crushed
1 tsp sweet smoked Pimentón de la Vera
3 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh oregano
Finely grated zest of 1 lemon
1 egg
Salt and black pepper
1 tbsp olive oil
1 onion, peeled and finely chopped
150ml oloroso sherry
2 x 400g tins chopped tomatoes
2 tsp sherry vinegar
1 x 240g jar piquillo peppers, drained and sliced
Crusty bread, to serve
In a bowl, put the lamb mince, breadcrumbs, garlic, pimentón, a third of the parsley, the oregano, lemon zest and egg. Season well, mix with your hands to combine, then shape into 20 small balls.
Put the oil in a large frying pan on a medium-high heat, then fry the meatballs, turning often, for about five or so minutes, until browned all over. Transfer to a plate, leaving the fat behind in the pan.
Add the onion to the pan, cook, stirring, for 10 minutes, until softened, then add the sherry and bubble until reduced by half. Add the tomatoes, season generously and leave to bubble for 10 minutes. Stir in the vinegar, then return the meatballs to the pan along with the peppers, and leave to cook, stirring gently from time to time, for 15 minutes, until the sauce thickens.
Scatter over the remaining chopped parsley and serve with crusty bread.
