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Albondigas with shallot sauce and green chickpeas

Juicy Spanish meatballs with Mediterranean seasoning, cooked in butter and thyme for extra depth.Served in a rich shallot sauce with green chickpeas.

Ingredients

150gGarlic croutons (crushed)
Flour
1Egg (M)
1kgMixed minced meat (beef and pork)
60mlWhite wine
Piri piri spices

20gGarlic puree
1Mediterranean herbs
5Sprigs of fresh thyme
Shallot gravy
Green chickpeas

Preparation

  1. Mix the minced meat with the spices and crushed croutons.
  2. Add the egg and wine.
  3. Knead into a 'dough'.
  4. Form into 'balls' and roll them in flour.
  5. Brown them in olive oil, adding butter and thyme while frying.
  6. Finish cooking the albondigas with the pan juices in the oven until done.

  1. Briefly fry the garlic, herbs, and thyme in oil.
  2. Add the gravy and heat well.
  3. Strain the sauce.
  4. Add the thawed chickpeas and heat through.
  5. Serve the albondigas in the gravy.