Albondigas recipe!!

Minced pork 350g
Minced beef 350g
1 large onion
Handful of frozen peas
2 red peppers
Tomato puree 1 tbs
4 cloves garlic
Dried or Fresh parsley (Flat leaf)
Smoked paprika
1 egg
3 banana shallots
Salt
Pepper
Chorizo picante (check its the cooking variety, give it a little squeeze!! Generally the softer chorizo is better for cooking with)
HUGE DEEP EDGED PAN!

Serves 4
Mix the pork and beef mince with finely chopped banana shallots, 2 garlic crushed cloves, egg, salt, pepper and a good 3 pinches of parsley. Really get in there with your hands and give it a good squish. Test a small amount in pan to check seasoning. Cover and leave to sit for 30 mins in the fridge while you make the sauce.
1. Put the 2 red peppers in a hot over with and take out after 20 mins
2. Finely chop the big onion
3. Chop the 2 cloves of garlic
4. Add diced chorizo and fry until the oil begins to bleed out. Add the garlic and onion in a with salt and pepper, once the onion softens and begins to colour add the tomato puree and mix in.
5. Add the 2 tins of chopped tomatoes
6. Take out the red peppers and allow to cool a little. Cut in half, take out the seeds and take off the skin. Chop in to fine slices and add to the sauce.
7. Add a tsp of the smoked paprika
8. Leave the sauce on a low heat gently simmering.
9. Get the mince meat and shape into about golf ball size balls by rolling them in your hands (you can use a little oil on your hands to stop it sticking) . In the frying pan add a little oil and fry the meatballs a few at a time. They should be browned but not cooked all the way through. Once you have done them all return them to the pan with the sauce and depending how hungry you are cook for 20 mins on a medium heat or an hour on a gentle heat.

Serve with Loads of good sharing bread, Manzanilla olives, Manchego cheese and if you want to go the whole hog a few chilled bottles of Luna Creciente Albarino 2011 about £8 (Waitrose)

Bon appetitio!!