THE SMOKY RED ORBS

(Our Play on Spanish Albondigas)

THE SMOKY RED ORBS

Ingredients: 500g Beef and Pork mince mix, 1 Egg, 1 tsp Smoked paprika, 1 tsp Cumin, 1 tsp Dried Parsley, 1 small onion (pureed), 2 cloves Garlic, 400g Tomato passata, 100ml Beef stock...

Ingredients

  • 500g Beef and Pork mince mix
  • 1 Egg
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Dried Parsley
  • 1 small onion (pureed)
  • 2 cloves Garlic
  • 400g Tomato passata
  • 100ml Beef stock

Cooking Method

  1. The Build Knead meat, egg, onion puree, and half the spices until tacky; shape into small spheres.
  2. The Scorch Sear meatballs in oil on high heat until charred and firm; remove.
  3. The Bloom Add garlic and remaining spices to the pan with a 30ml splash of stock; fry until the smoky oil separates.
  4. The Swell Add passata and remaining stock; return meatballs and simmer for 15 minutes until the sauce is a thick red silk.
  5. The Final Flourish Top with a massive hit of raw fresh parsley.

Cuisine: Spanish

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