These are a variation of a classic tapas albondigas. I make this either as a tapas portion or add several different elements to the plate to make these a main course. You can either make this with Pork or Lamb. For this particular version I’m using ground pork, but the seasoning is very much the same; just slightly different cook times. The pine nuts and eggplant are totally optional.

1 lb ground pork

1/3 cup white bread

1/4 cup whole milk

1 large egg

1 1/2 tsp spanish paprika

1/2 tsp pepper

1 1/2 tsp salt

1/4 cup cubed fried eggplant

1/8 cup toasted pine nuts

sherry cream sauce

manchego cheese

Take the pork out of the refrigerator at least 30 minutes before working with the meat or it won’t mix properly. Soak the bread in milk until absorbed. Mix all the ingredients together, but don’t over work.IMG_1539

Preheat oven to 400. Pour about 2 inch of oil into a heavy bottom sauce pan and get to 365. Form the albondigas into 1 1/2 tablespoon balls.  Flash fry the albondigas ~ 2 minute. Transfer to a sheet tray and finish in the oven ~ 8 minutes until cooked.IMG_1543

To finish sauce with sherry cream and grate manchego over the top.IMG_1548

December 30, 2015