Recipe for Spanish Meatballs (Albondigas) 
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Yield:
4
Ingredients:
Amount Ingredient
675 gm minced beef (or lamb and beef)
1 med onion coarsely grated
3 clv garlic peeled and crushed
1 x egg
2 tbl ground almonds
1 tbl pimontn dulce or paprika
1 x tbpsn ground cumin
1/4 tsp ground cinnamon
4 tbl finely chopped parsley
----------------- For the sauce: ----------------
2 tbl groundnut oil
2 tbl fennel seeds
1 x glass white wine
2 tbl anise pernod or ricard
400 gm tin chopped tomatoes
Instructions:
Instructions: Mix all the ingredients for the meatballs in a large bowl.

Take small handfuls of the mixture and shape them into walnutsized balls.

Next make the sauce: heat the oil gently in a large heavy pan with a lid add the fennel seeds and swirl them around until they start to sizzle.

Add the wine and the anise and bubble for 2 minutes.

Add the tomatoes with their liquid the tomato paste diluted in 150f water and seasoning. Simmer gently for lo minutes.

Add the meatballs and roll to coat in the sauce.

Cover and simmer for 20-30 minutes.

Turn them over carefully once during that time and add a little water if needed.

Albondigas are ubiquitous in Spain as they are to befound on every bar among the tapes.

Serves 4

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