Albondigas (meatballs in a wine sauce) with saffron rice

This is a South American dish.  The raisons and hot chillies are the things that distinguish it from European recipes.  Poaching the meatball in a cumin-flavoured sauce gives them a very distinguished flavour and makes the dish ideal for a supper party.  It can also be served as a tapas or meze dish.

Preparation Time: 40 Mins

Cooking Time: 70 Mins

Total Time: 1½ Hrs

Ingredients

For 8 servings…

For the saffron rice

½ tsp             Saffron strands        

70 cl               Water  - very hot     

1 tsp               Salt          

450 gms          Rice  - Basmati        

80 gms            Butter       

1 tsp               Cumin seads           

 1 stick             Cinnamon  

2 pods             Cardamon  - seeds from         

1                    Bay leaf     

2                    Onions  - chopped finely         

For the sauce

1                    Onion  - chopped finely          

2 tbs               Olive oil    

1 tbs               Flour        

½ bottle          Wine  - red 

280 ml             Stock  - beef

1                    Bay leaf     

1 tsp               Cumin  - ground      

                     Pepper      

                     Salt          

For the meatballs

1                    Onion  - chopped finely          

2                    Eggs        

2 slices            Bread  - white         

2 tsp               Tomato purée         

1 tsp               Chilli powder           

10 grinds         Pepper  - black        

1 tsp               Salt          

680 gms          Mince  - beef          

2 tbs               Parmesan cheese  - grated      

60 gms            Raisins      

For cooking the meatballs

60 gms            Flour        

15 grinds         Pepper  - black        

1 tsp               Salt          

2 tbs               Olive oil    

Method

First, start cooking the saffron rice (this takes the longest)…

Put the saffron threads into the water, add the salt and allow them to steep for 5 minutes.

Wash the rice in a sieve until the water runs clear, then add to the saffron water and leave to soak for 30 minutes.

In the butter in a heatproof casserole, over a moderate heat, cook the cumin seeds, cinnamon stick, cardamom seeds and bay leaf - swirling the pan, for 2 minutes to release the aromas.  Add the onion and cook - stirring occasionally until it is soft and golden.

Add the rice and saffron water, bring to the boil - stirring constantly.  Then cover with a round of greaseproof paper and cover that with the lid.  Bake in a moderate oven (180°C) for 20 minutes or until the liquid is absorbed and the rice is tender.

Let the rice stand for at least 10 minutes, then discard the bay leaf and cinnamon stick and keep warm in a very low oven until required.

To prepare the sauce (this is required to cook the meatballs)…

Cook the onion in the oil until soft and golden.  Then add the flour and cook for 3 minutes until it begins to colour.

Add the wine and bubble for 3 minutes and then add the stock, cumin, bay leaf, salt and pepper to taste.  Whisk until boiling and then simmer uncovered for 10 minutes.

To make the meatballs…

In a food processor, purée the onion, eggs and bread with the tomato purée and seasonings.  Then transfer the mixture to a bowl with all the remaining ingredients and work together until mixed evenly.  Avoid packing the mixture together as this hardens the meatballs.  Leave to rest for 15 minutes, then form into 5 cm balls, roll in the seasoned flour and brown in hot oil in a frying pan.

When they are cooked, add them to the simmering sauce, cover and simmer gently for 30 minutes.  Towards the end of this time, remove the lid and bubble the sauce to a rich coating consistency.

To serve…

Serve the meatballs with the sauce and the saffron rice.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Cahors

     Corbières

     Côtes du Luberon

     Fitou