Albóndigas en caldo (Meatballs in stock)

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The popularity of meatballs in Latin America reflects its Spanish heritage.

Ingredients

For the meatballs

• 450g minced beef
• 110g cornmeal or 60g fresh breadcrumbs
• 1 onion, finely chopped
• Garlic to taste, crushed
• 2 tablespoons finely chopped parsley
• Red chillies, to taste, finely chopped
• ¼ teaspoon oregano
• Seasoning
• 2 eggs, beaten
• 1 large or 2 small extra eggs, hard-boiled

For the sauce

• 1 tablespoon annatto oil
• 1 further onion, finely chopped
• 2 medium tomatoes, peeled and chopped
• 1 further chilli, seeded and chopped
• 710 ml beef stock

Method

1. Mix the beef, cornmeal or breadcrumbs, onion, garlic, parsley, chillies, oregano, seasoning and beaten eggs. Form into balls about 5cm in diameter (about 90g in weight) putting a piece of hard-boiled egg into the middle of each ball and set aside.
2. Heat the annatto oil in a saucepan and sauté the other onions, the tomatoes, the other chilli and more seasoning until the onion is soft. Add the beef stock and bring to the boil.
3. Add the meatballs and simmer until they are done, about 30 minutes.

Serving suggestions

Serve with annatto rice and sweetcorn.