SPANISH MEATBALLS WITH ALMOND SAUCE
(serves 6 as an entree)
Chef Sam Pope from Ambeli Restaurant says this dish is one of the restaurant's most popular entrees. At home serve as an entree or supper dish or make smaller balls and serve as finger food to accompany drinks.
500g good quality lamb mince
125g (1 small) red onion (grated)
2 tsp Worcestershire sauce
1 clove garlic (finely crushed)
1 tbsp Spanish smoked paprika
handful flat leaf parsley leaves (roughly chopped) and extra for garnish
small handful sage leaves (roughly chopped)
3 tsp finely chopped thyme leaves
flaky sea salt and freshly ground black pepper
- Place mince, onion, Worcestershire sauce, garlic, paprika, parsley, sage and thyme with salt and pepper to suit your taste into a bowl. Using your hands combine the ingredients.
- It is important to taste the mixture to check seasonings. Take a small amount and fry in a pan, taste and make any adjustments you feel necessary.
- Using cold wet hands, form meatballs in rugby ball shaped patties. Size depends on if to be served as a starter or as finger food.
- Lay on a tray, cover and chill.
- When ready to serve place a heavy-based frypan onto a medium heat and cover the surface with oil. When oil is hot, add meatballs in batches to brown on both sides. They may need a few minutes in the oven to cook the centre, depending on the size and the level of doneness you prefer.
- Serve on a plate. Spoon over some of the Almond Sauce and garnish with parsley.