Albondigas-Spanish Meatballs

Espana! Spain! The Basque country to be specific. Can you say CULINARY CAPITAL?! Si! What a total turn around, from the culinary abis of England with their boiled potatos to one of the worlds true food melting pots. So many inspirations, I don't even know where to begin. Suffice to say, I am here for a month, so will endeavor to report on as many meats, fish, bread and vegetables as one can possibly consume in that amount of time. The first? One of my all time favorites, Albondigas. Meat balls in tomato sauce.

Albondigas are an easy mix of ground beef and pan-very fine bread crumbs. For a lb. of beef add in a bowl half a diced onion, some garlic, (I add an egg for holding-together power), and about a 1/2 cup milk. Then mush it all together very well with some seasonings, I use black and red pepper, and a dash or two of salt. Add enough fine bread crumbs(almost a powder) to give the meat mixture a good consistancy to roll golf-ball sized balls.

In a hot skillet add a tablespoon of olive oil and let that heat well before you add 2 cups tomato sauce, 2 thinly diced carrots, and some spices-I use parsely and garlic and a dash of cayenne. It's traditional NOT to brown the meatballs first, instead you cook them thoroughly in the tomato sauce on a med-low heat well covered. Turn a few times during cooking, and let rest for a good hour on low to really meld all the flavors into the meat.

Tear up a good portion of bocadillo-baguette, spoon at least 4-5 onto a plate and with a fork in one hand and a scrap of bread in the other-enjoy!

Please note: don't skimp on the bread. You genuinely need this crusty loaf to be able to swipe up all that sauce on your plate when you have finished your Albondigas. Trust me. It's good for you.