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SPR ING 2020 | VIKINGCRUISES.CO.UK 61 • INGREDIENTS: • 9 oz (255g) minced beef • 9 oz (255g) minced pork • 1 Spanish (red) onion • 2 cloves garlic, crushed • 3 tbsp breadcrumbs • 2 tbsp Cheddar cheese • 2 tsp smoked sweet paprika • 1 tbsp fresh oregano • 1 egg • Salt and pepper FOR THE SAUCE: • 2 tbsp olive oil • 1 Spanish (red) onion • 2 cloves garlic, crushed • 1 red chilli, chopped • 1 tbsp fresh basil • 6 large tomatoes • 1 tbsp balsamic vinegar • Salt and pepper • 2 tbsp fresh parsley FOR THE GARLIC CROUTONS: • 1 small baguette • 2 oz (55g) butter • 2 cloves garlic, crushed • 1 tbsp fresh parsley METHOD: 1. Preheat the oven to 175°C. To make the meatballs, combine the beef, pork, chopped onion, garlic, breadcrumbs, grated Cheddar cheese, paprika and oregano in a bowl together with the egg. Season generously. 2. With wet hands, shape the mixture into meatballs, weighing around 1¾ oz (50g) each. Refrigerate for half an hour. 3. Meanwhile, make the garlic croutons. Melt the butter in a saucepan and add the crushed garlic and chopped parsley. Cut the bread into cubes and toss the cubes in the butter mixture. Spread out on a baking tray and bake for 20 minutes or until crisp and golden. Keep warm until needed. 4. Next, heat the oil in a large frying pan and cook the meatballs in batches, turning frequently, until they have browned all over. Transfer to a baking tray and place in the oven for 10 minutes. 5. To make the sauce, add the onion to the pan and cook until just soft and translucent. Add the garlic, chilli and basil and cook for 30 seconds, then add the chopped tomatoes and balsamic vinegar. Bring to the boil and season well with salt and black pepper. 6. Remove the meatballs from the oven and add them to the tomato sauce. Cover and simmer for 10 minutes. Serve with the garlic croutons. ALBÓNDIGAS CON TOMATE SERVES 4 M ore so than any other European cuisine, Spanish gastronomy is influenced by the culture, society, geography and climate of its different regions. In Andalucia, home to Seville and the flamenco, Serrano ham and Iberico ham are both popular. Valencia is the place to try paella, while Barcelona is known for its Catalan cuisine. Above: Rich meatballs, served in a spicy tomato sauce, often feature on traditional Spanish tapas menus viking.com 39

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