ALBONDIGAS “SANT CLIMENT” (Spanish lamb meatballs in brandy sauce, for four)
2 pounds ground lamb
4 cloves garlic, crushed
4 tablespoons chopped parsley
2 tablespoons coarsely ground pepper
1 cup bread crumbs
4 tablespoons dry red wine
2 tablespoons olive oil
1 onion, chopped
¼ cup brandy, preferably Spanish, or Cognac
3 tablespoons tomato sauce
1 cup beef or lamb broth
- Combine the ground lamb, eggs, garlic, parsley, salt and pepper. In a separate bowl, soften the bread crumbs in the wine, then add the crumbs to the meat mixture. Mix well. Form about 25 golf-ball size (1-½ inch) meatballs (or make them bite-size if they are to be used as appetizers).
- Heat the oil in a large casserole and brown the meatballs on all sides, in batches if necessary, about 6 minutes per batch. Remove the meatballs to a baking sheet, add the onion to the skillet, and continue cooking until it is wilted. Return the meatballs to the skillet and pour in the brandy. Staying well away from the pan — the flames may go quite high — ignite the liquid. Stir until the flames subside. Add the tomato sauce and the broth. Salt to taste. Cover and cook slowly 45 minutes. Parboiled potatoes may be added for the last few minutes of cooking.
from Penelope Casas, The Foods and Wines of Spain