Albóndigas with rice and flat beans

AT A GLANCE

  • Serves 4 people

  • 1 Spanish onion
  • 180 gm each coarsely minced pork and veal
  • 2 tbsp each coarsely chopped oregano and flat-leaf parsley, plus extra to serve
  • 2 garlic cloves, finely chopped
  • 1½ tsp each ground sweet paprika and cumin
  • ½ tsp dried chilli flakes
  • 50 ml extra-virgin olive oil
  • 250 gm cherry tomatoes, halved
  • 200 gm (1 cup) Calasparra rice (see note)
  • 600 ml hot chicken stock
  • 50 ml fino sherry
  • 100 gm flat beans, trimmed and cut into 2cm lengths
01   Finely chop half the onion and combine in a bowl with meat, herbs, half the garlic and half the spices, then roll into walnut-sized balls. Heat oil in a large, deep-sided frying pan over medium-high heat, add meatballs and brown on all sides (2-3 minutes), remove from pan and set aside.
02   Thinly slice remaining onion, add to pan with tomato, remaining garlic and remaining spices and sauté until tender (3-4 minutes). Add rice, stir to toast (1 minute), then add stock and sherry. Cover, cook for 10 minutes, add meatballs, cover and simmer for 5 minutes. Add beans, cover and simmer until stock is absorbed and beans are tender (2-3 minutes). Serve hot, scattered with extra herbs.
Note Calasparra is a short-grain Spanish rice available from select delicatessens.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.
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