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Miniature Meatballs in Tomato Sauce

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Called alb�ndigas all over Spain, these tiny meatballs are among the most common tapas served both at bars and in homes. They are also added to soups or formed into larger balls and served as a main course. Beef or lamb can be used in place of the pork or veal."

List of Ingredients

◦ � pound ground pork
◦ � pound ground veal
◦ 1 cup (4 ounces) fine dried bread crumbs
◦ 4 cloves garlic, minced
◦ 2 tablespoons chopped fresh flat-leaf (Italian) parsley
◦ 1 � teaspoons ground coriander
◦ � teaspoon ground cumin
◦ Pinch of cayenne pepper
◦ Salt and ground black pepper

For the sauce:
◦ 3 tablespoons olive oil
◦ 1 yellow onion, minced
◦ 2 cloves garlic, minced
◦ 3 cups peeled, seeded, and chopped tomatoes (fresh or canned)
◦ 1 cup dry white wine
◦ Salt and ground pepper


Recipe

Preheat the oven to 350� F. To make the meatballs, in a bowl, combine the pork, veal, bread crumbs, garlic, parsley, coriander, cumin, cayenne, � teaspoon salt, and � teaspoon black pepper. Mix well.

To shape the meatballs, dampen your hands with water and roll the mixture between your palms, forming about 30 balls, each about 1 inch in diameter. As the balls are formed, place them on an ungreased baking sheet. Bake until almost firm to the touch, 10 to 12 minutes. Remove from the oven and set aside.

While the meatballs are baking, begin making the sauce. In a frying pan over medium heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the tomatoes and wine and simmer slowly until thickened, about 15 minutes. Add the meatballs and � teaspoon each salt and black pepper and continue to simmer slowly until the sauce thickens and the meatballs are cooked through, about 10 minutes.

Transfer the meatballs and sauce to a bowl and serve hot, warm, or at room temperature.

Makes 6 servings






❧ Tapas Bar Customs:
In tapas bars in Spain, these plump, flavorful meatballs are usually served in a cazuelita (small terra-cotta dish), and customers pair them with a glass of fino sherry. A piece of crusty bread is handy for soaking up the extra sauce.