Albondigas amaze balls
Albondigas are a classic Spanish tapa and a perfect starter food for baby led weaning, as they are very soft meatballs. Plus they have a little calcium boost with the inclusion of cheese and milk, truly amaze balls! A dish fit for a king (folklore says that they were first cooked under decree of the King of Spain).
Makes 18-20 amaze balls
Ingredients for the amaze balls
2 slices white bread with crusts cut off
80 ml whole milk
30 grams finely grated cheese (this should be manchego but as most manchego is made with unpasteurised milk it's best to use standard mature cheddar for little one)
A bunch of spring onions (around 8)
1 tbsp fresh parsley
1 crushed garlic clove
¼ tsp paprika
¼ tsp nutmeg
500 g mince meat (pork or beef, or a 50:50 mix of the two)
Olive oil for frying
Ingredients for the Tomato sauce
160ml water
½ tsp paprika
2 tins of chopped toms (around 800g)
½ tbsp corn flour
1 tbsp agave nectar
2tbsp good quality extra virgin olive oil
Method
1. First make the meatballs. Soak the bread in the milk for around 5 mins so it absorbs all the milk. Pace with all ingredients except minced meat and blend in food processor.
2. Mix the paste with the meat and form small golf sized balls. Place on baking paper on tray in fridge for at least 30 mins.
3. To make the sauce, first fry the garlic in oil on a medium heat with the paprika, take of heat and add the tomatoes. Return to medium heat, once bubbling add the flour mixed with water. Gently simmer with a lid on.
4. To bing the dish together, fry the meatballs in oil on a medium heat so they brown on all sides – take care so that they do not fall apart when turning. Before frying they may need reshaping as they may have lost their shape a bit in the fridge.
5. Once brown all over pop the meatballs one by one in the tomato sauce, continue to simmer with the lid on, occasionally carefully moving the meatballs and sauce around to distribute the heat. The balls should cook in the sauce for 30-45 mins.
Tips
You can make the meatballs and leave them in the fridge for up to 24 hours before cooking. The meatballs freeze well once cooked in their sauce. Perfect starter food as they are super soft and have the added bonus of calcium boost with the inclusion of cheese and milk.
Facts
Albondigas more than likely came to Spain during Moorish rule of southern Spain, although Spanish folklore says that they were once cooked under the decree of the King of Spain.
Makes 18-20 amaze balls
Ingredients for the amaze balls
2 slices white bread with crusts cut off
80 ml whole milk
30 grams finely grated cheese (this should be manchego but as most manchego is made with unpasteurised milk it's best to use standard mature cheddar for little one)
A bunch of spring onions (around 8)
1 tbsp fresh parsley
1 crushed garlic clove
¼ tsp paprika
¼ tsp nutmeg
500 g mince meat (pork or beef, or a 50:50 mix of the two)
Olive oil for frying
Ingredients for the Tomato sauce
160ml water
½ tsp paprika
2 tins of chopped toms (around 800g)
½ tbsp corn flour
1 tbsp agave nectar
2tbsp good quality extra virgin olive oil
Method
1. First make the meatballs. Soak the bread in the milk for around 5 mins so it absorbs all the milk. Pace with all ingredients except minced meat and blend in food processor.
2. Mix the paste with the meat and form small golf sized balls. Place on baking paper on tray in fridge for at least 30 mins.
3. To make the sauce, first fry the garlic in oil on a medium heat with the paprika, take of heat and add the tomatoes. Return to medium heat, once bubbling add the flour mixed with water. Gently simmer with a lid on.
4. To bing the dish together, fry the meatballs in oil on a medium heat so they brown on all sides – take care so that they do not fall apart when turning. Before frying they may need reshaping as they may have lost their shape a bit in the fridge.
5. Once brown all over pop the meatballs one by one in the tomato sauce, continue to simmer with the lid on, occasionally carefully moving the meatballs and sauce around to distribute the heat. The balls should cook in the sauce for 30-45 mins.
Tips
You can make the meatballs and leave them in the fridge for up to 24 hours before cooking. The meatballs freeze well once cooked in their sauce. Perfect starter food as they are super soft and have the added bonus of calcium boost with the inclusion of cheese and milk.
Facts
Albondigas more than likely came to Spain during Moorish rule of southern Spain, although Spanish folklore says that they were once cooked under the decree of the King of Spain.