Albóndigas al curry (Curried meatballs)

Albóndigas al curry (Curried meatballs) is a traditional Spanish recipe for a curry of pork and beef meatballs with apples in a curried sherry base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Curried meatballs (Albóndigas al curry).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Pork Recipes Beef Recipes Milk Recipes Spain Recipes

This is another Spanish curry this time for pork and beef meatballs served with apples in a curried sherry base.

Ingredients:

665g mixed minced meat (a blend pork and beef)
1 1/2 large onions, chopped
2 1/2 apples, cored and chopped (should not be overly sweet)
2 1/2 tbsp curry powder
4 carlic cloves, peeled and minced
1/2 bunch flat-leaf Parsley, chopped
2 eggs
125ml milk
500ml of Fino Amontillado (or other dry sherry)

Method:

In a bowl, mix together the garlic, parsley, egg, milk and meat. Form into balls then roll in flour to coat.

Fry the meatballs in a pan with olive oil. You want them nicely coloured all over. Remove with tongs and set aside.

Add more oil to the pan, if necessary and use to fry the onion until soft and golden brown (about 8 minutes). Now add the apple pieces and fry for a few minutes more.

Scatter over the curry powder and stir to combine then pour in the sherry and mix well.

Bring to a simmer and allow the sauce to thicken slightly. Reduce the heat to low and return the meatballs to the pan. Continue ximmering for about 15 minutes, until the meatballs are hot and cooked through.

Serve immediately with rice.