albondigas with almond lemon sauce
 
 

 

Lindsey Bareham

It was in a Granada back street on a hot summer night, tables crammed close and queues forming for tapas and a chilled beer, that we got lucky. I couldn’t wait to cook these herby meatballs crowded over chips under an almond lemon sauce. Easy with oven chips.

serves 4, prep 35 min, cook 30 min

1 onion
2 garlic cloves
2 ½ tbsp olive oil
3 tbsp fresh breadcrumbs
3 tbsp white wine
1 egg
500g minced beef
25g flat leaf parsley
900g oven chips
30g butter
1 tbsp flour
1 tbsp ground almonds
500ml chicken stock
1 lemon

Heat the oven to 200C/gas 6. Peel and finely chop the onion and garlic. Heat 2 tbsp olive oil in a frying pan over a medium-low heat and soften the onion and garlic. Whisk the egg in a mixing bowl. Stir in the breadcrumbs and wine. Crumble the meat over the top, add finely chopped parsley leaves, salt and pepper, and the softened onion and garlic. Mix thoroughly then form into a ball. Divide in quarters. Pinch off small amounts and roll between your hands to make meatballs the size of a small walnut; 10-12 balls from each quarter. Oil a shallow roasting tray, lay out the balls and roast for 15 min. Cool on the tray.

Spread the chips on a roasting tin and cook according to the packet instructions. To make the sauce, melt the butter in a medium pan. Stir in the flour and the almonds, then add the stock and 2 strips lemon zest. Bring to simmer, stirring. Simmer 5 min. Use tongs to lift the meatballs into the sauce. Simmer 5 min. Serve over chips.