Spanish Albondigas with Rice and Beans

By bdeedman

Albondigas with Rice and Beans

Ingredients

• 1 Spanish onion
• 180 gm each coarsely minced pork and veal
• 2 tbsp each coarsely chopped oregano and flat-leaf parsley, plus extra to serve
• 2 garlic cloves, finely chopped
• 1 1/2 tsp each ground sweet paprika and cumin
• 1/2 tsp dried chilli flakes
• 50 mlextra-virgin olive oil
• 250 gmcherry tomatoes, halved 200 gm
• (1 cup) Calasparra rice (see note)
• 600 mlhot chicken stock
• 50 mlfino sherry
• 100 gmflat beans, trimmed and cut into 2cm lengths

Preparation

Step 1

Finely chop half the onion and combine in a bowl with meat, herbs, half the garlic and half the spices, then roll into walnut-sized balls. Heat oil in a large, deep-sided frying pan over medium-high heat, add meatballs and brown on all sides (2-3 minutes), remove from pan and set aside.
02Thinly slice remaining onion, add to pan with tomato, remaining garlic and remaining spices and sauté until tender (3-4 minutes). Add rice, stir to toast (1 minute), then add stock and sherry. Cover, cook for 10 minutes, add meatballs, cover and simmer for 5 minutes. Add beans, cover and simmer until stock is absorbed and beans are tender (2-3 minutes). Serve hot, scattered with extra herbs.

Note Calasparra is a short-grain Spanish rice available from select delicatessens.