Meatballs are just as big in Spanish food as they are in Italian. Spanish meatballs are called “Albóndigas” and here we have a recipe for Sardine Albóndigas: “Albóndigas de sardinas”. Albóndigas are one of those cherished dishes that everyone believes their mother has the best recipe for. If you are a lover of red meat and fish, then you are pretty sure to be a lover of Spanish food. Spanish meatballs are usually a real red meat-fest, but they are also often made using strong and tasty fishes such as sardines. The word “Albóndiga” is derived from the Arabic word “Al-bunduq” which means hazelnut or small round object. Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetizer or as a main course, often in a tomato sauce, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
“Albóndigas de sardinas a la jardinera”
Ingredients for 4 people:
600 g of cleaned boneless sardines.
100 g of peas.
100g of chopped carrot.
1 ripe tomato
½ onion.
2 garlic cloves.
1 bay leaf.
1 tablespoon of rice.
4 tablespoons of olive oil.
1 glass of white wine.
1 1/2 glasses of fish stock.
1 egg.
Chopped parsley.
Salt.
Pepper.
1 tablespoon of breadcrumbs.
1 tablespoon of flour.
Preparation:
Blend the sardines and season with salt and pepper.
Add the breadcrumbs and the egg and make the mixture into meatballs.
Chop the onion, garlic and vegetables and fry in a wide pan with olive oil.
Before the vegetables brown, cover the meatballs with flour and add to the pan with the vegetables.
Season and add the bay leaf, the white wine and fish stock.
When it starts to boil, add the rice and keep on a medium heat for 10 to 15 minutes.
Serve hot and sprinkle with some parsley.
