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Meat Balls - Spanish-style (Albondigas)

Our favourite meat balls. After light frying, they can be completed on a barbecue. They also freeze well, so it might be worth doubling-up for a future occasion.


For about 20 meatballs:

1 lb/450gr Lean Minced Beef
4 oz/120gr Chorizo Sausage, minced or very-finely chopped
1 teaspoon (5ml) Salt
Freshly-ground Black Pepper, to taste, but, be generous
2 medium cloves of Garlic, peeled and finely-chopped
1 medium Chili - deseeded and finely-chopped (wash your hands after touching this)
1 teaspoon (5ml) Mixed Spice
2 tablespoons (10ml) freshly-grated Parsley
1 teaspoon dried Oregano (or 4 teaspoons of fresh leaves, removed from their stalk & chopped)
2 medium Eggs, lightly-beaten
2 tablespoons Dry Sherry
3 tablespoons (45ml) Flour
a little oil for frying


1. Mix all the ingredients together in a bowl - except half the flour.

2. Form the mixture into balls the size of large walnuts.

3. Toss them in the remaining flour, to coat them.

4. Heat the oil in a frying/sauté pan until it's hot then fry the meatballs for about 10 minutes in total, turning them so they don't stick.

Remove them with a slotted spoon, and serve.

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