Pork Albóndigas.

This dish you see in tapas bars and in restaurants, even in can in supermarkets. It is what you call popular and if you have a good one you will see why.

For the meat balls you will need

150g (6oz) minced pork
150g (6oz) minced veal (or beef)
3 cloves garlic
50g (2oz) breadcrumbs
1 egg
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground nutmeg
1 pinch cinnamon
Salt and pepper to taste

And for the sauce

1 onion, chopped
1 clove garlic, finely chopped
1 400g (16oz) can chopped tomatoes
3 to 4 tsp tomato puree
½ tsp cayenne pepper
125ml (4 fl oz) dry white wine
125ml (4 fl oz) chicken stock
100g (4oz) frozen peas (or fresh peas)
Ground black pepper a little salt
olive oil

First make your meat ball , try and get the minced meat as fine as you can get. Then get every thing in a bowl and with your hand work it all together and form the meatballs. Chill them for a while and then fry them on in a pan and pop in the oven to finish the cooking.

For the sauce start by frying of your onions until they go soft. Add the garlic and the paprika season with salt and a good lot of pepper. Add the tin tomatoes chicken stock and reduce the sauce down. Add the white wine and the peas and the sauce is done.

Take your cooked meat balls tip them in to the sauce and coat them all, spoon in to a dish and eat them up.

This is I think a perfect dish that you can get and eat every where.