Cooking time: 1 hour
Mix all of the ingredients and shape in to whatever size meatballs you fancy.
Then bake in oven or pan fry to gain some colour. (It’s sometimes a good idea to pan fry just one to check for seasoning.)
Sherried tomato sauce
Fry 1 x medium chopped onion in 2 tbs of olive oil.
Add 1 kilo ripe peeled & chopped tomatoes plus 1 x large glass of dry sherry.
Let it reduce.
Add chopped parsley and passata.
Put the meatballs into an oven to table dish, pour over the tomato sauce and then put into the oven or add albondigas to the tomato sauce pan and heat until it bubbles.
Sprinkle with chopped parsley and serve.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.