"Meatballs are one of those dishes you find everywhere. In the Middle East there are kofta, in Italy polpette, in France boulettes, in Germany frikadellen and in Spain we call them albondigas (or almondigas as it's pronounced in my village in Extremadura). The Moors brought them to Spain centuries ago, and they quickly became an integral part of our cooking culture, a dish to share with family and friends."
"First, make the broth. Put the oil in a saucepan on a medium-low heat, add the onion, celery and garlic, and cook gently, stirring often, for five minutes. Add the chopped tomatoes and stock, season and bring to a simmer. Leave to cook for 10-15 minutes, then crumble in the saffron and cook for 10 minutes more. Fine strain, pressing down on the solids to extract every last drop of liquid, then return the broth to the pan; discard the solids."
Meatballs exist in many culinary traditions, and Spanish albondigas are presented here in a vegetarian form. The albondigas combine mashed chickpeas with grated parsnip and apple, garlic, ground cumin, chilli flakes, fresh breadcrumbs, egg and chopped parsley, then are shaped and fried. The broth is prepared by gently cooking onion, celery and garlic, adding chopped tomatoes and vegetable stock, simmering, stirring in saffron, and then fine-straining to extract a golden, fragrant liquid. The fried albondigas finish in the saffron-tomato broth and the dish is finished with extra-virgin olive oil.
Read at www.theguardian.com
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