Spaniards adore meatballs whether for a chief direction or a tapas. As with such a lot of Spanish recipes there appears an countless kind of cooking techniques and components without any extra so than Albondigas. Every vicinity and pretty much every tapas bar could have its own unique manner of cooking and serving this popular dish. This easy recipe for Albondigas al Azafran comes from New Castile and La Mancha.

This region is in valuable Spain south of Madrid renowned international for the adventures of Don Quixote tilting at windmills. It is a area of extremes with bitterly cold winds blowing across an sizeable excessive plateau in its extremely cold winters and blisteringly warm dry summers.

The harsh weather has given upward push to simple hearty tastes, soups, lamb and game dishes are popular and tortilla, a thick egg omelette with potatoes changed into invented here.

New Castile and La Mancha is famend for growing the finest saffron inside the global.

First added via the Arabs who dominated Spain centuries in the past, this sensitive spice is derived from the Autumn flowering Crocus Sativus and is used to present a unique flavouring to Kashmiri Kesar  food and drink and has makes use of in coloring, medicinal drug and perfumes.

In Egyptian instances, Pharaohs and the the Aristocracy believed saffron had aphrodisiac properties. Don’t be tempted as taking big quantities can show fatal! Saffron has grow to be pricey but you could use a less expensive alternative, Azafran or Safflower, with brilliant consequences.

Meatballs with Saffron:

Ingredients to serve four:

1lb (500 grams) of minced pork or veal or half of and half. 4 oz. (100 gms) finely chopped bacon or ham. 1 tbsp lemon juice. A pinch of grated lemon peel. A pinch of dried thyme. A pinch of cayenne pepper (to taste). A pinch of salt (to taste) 2 eggs huge. 6 tbsp plain flour. 6 tbsp olive oil. 2 slices of stale white or brown bread. A very small quantity of saffron or substitute (zero.01 gram)


In a meals processor collapse the bread and transfer to a blending bowl.
Add the meat, bacon or ham, lemon juice and zest, cayenne pepper, thyme, salt and blend nicely.
Break the eggs into a small field or cup and gently whip inside the saffron to make a runny combination.
Combine with the beef and so forth. And roll into 1.Five -2 inch (4-five cms) balls on a floured baking tray.
Fry the meatballs in the hot olive oil for about 8-10 mins until they’re cooked via.
Serve as tapas or a first course without or with a spicy tomato sauce or with couscous as accompaniments.