José Pizarro’s recipe for lamb albondigas with oloroso and piquillo peppers

Lamb meatballs simmered in a thick and rich tomato sauce enlivened with a big splash of sherry

Minced lamb is surprisingly good value, and making meatballs with it is a brilliant way to make it go further. Tinned tomatoes are also great value and a wonderful staple for any time of year, especially for the in-between months of early spring, before all the amazing seasonal produce emerges. Albondigas are a firm favourite in Spain, and in my restaurants, too: they’re perfect for sharing, or turn them into a main meal by adding some cooked white beans to the sauce.

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