Albóndigas

Method

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1. Soak the breadcrumbs in the milk for 5 minutes, then mash to a paste.

   Mark done Start 5 min timer

2. Mix with both minces, the egg, two thirds of the garlic, the parsley, salt, pepper and nutmeg.

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3. Roll into 24 small balls and chill 15 minutes.

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4. Heat 2 tbsp of the oil and fry the slice of bread and the almonds for 3 minutes, until both are deep gold. Lift out.

   Mark done Start 3 min timer

5. Pound the fried bread and almonds to a coarse paste in a mortar with the saffron. This is the picada.

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6. Brown the meatballs in the same pan in two batches, 4 minutes a batch. Lift out.

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7. Add the remaining oil and the onion and cook 8 minutes.

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8. Stir in the remaining garlic and the paprika, then the wine, and bubble 2 minutes.

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9. Add the tomatoes and stock and simmer 10 minutes, then stir in the picada.

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10. Return the meatballs and simmer 15 minutes, until the sauce is thick. Serve with bread.

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Chef’s Tips

• The picada, not flour. Fry the bread and nuts properly golden.
• Small meatballs — this is a tapa, not a main.
• Chill them before browning so they hold.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Crusty bread
• Patatas bravas
• A glass of Rioja

Storage & Reheating

Better the next day. Keeps 3 days refrigerated, freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.