Albóndigas Bravas Traybake

Method

1. Heat the oven to 220 °C. Scrub the potatoes, cut them unpeeled into 2.5 cm chunks and pat them dry. On the tray, toss them with most of the olive oil, some of the salt and some of the smoked paprika, then spread them in a single layer.

   Add in this stepPotatoes 400 gOlive oil 1¾ tbspSalt 0.4 tspSmoked paprika 0.6 tsp

2. Spread the potatoes out on a 30×40 cm tray without overlapping and roast on oven for 15 min, until the undersides start to brown. A crowded tray steams the potatoes instead of crisping them, so give them room.

   oven

3. While the potatoes roast, soak the panko in the milk in a bowl, then add the beef, pork, finely chopped garlic, some of the smoked paprika and the rest of the salt and mix until slightly sticky. Roll 30 g balls with wet hands (≈10 × 30 g). Wash your hands straight after handling raw meat.

   Add in this stepPanko breadcrumbs 20 gMilk 30 mlMinced beef 125 gMinced pork 125 gGarlic for the meatballs 1Smoked paprika 0.6 tspSalt 0.6 tsp

4. Take out the tray (it's hot: use oven gloves), turn the potatoes and set the meatballs in the gaps, then brush the meatballs with some of the remaining oil. Roast on oven for another 15 min, until the potatoes are crisp and the meatballs browned. Cut one open to check it is no longer pink inside (71 °C).

   Add in this stepOlive oil 0.6 tbsp

   oven

5. Meanwhile, heat the rest of the olive oil in a small 16 cm pot, add the sliced garlic and cook over medium-low heat until fragrant. Take the pot off the heat for a moment and stir in the remaining smoked paprika and the cayenne (paprika burns quickly and turns bitter). Add the passata and vinegar, return to the heat and simmer for 8 min into a thick brava sauce.

   Add in this stepOlive oil 0.6 tbspGarlic for the brava sauce 1Smoked paprika ¾ tspCayenne pepper 1 pinchTomato passata 150 mlRed wine vinegar 1 tsp

   medium-low heat

6. Stir the very finely grated garlic into the mayonnaise to make a quick alioli. If the garlic is very strong, loosen it with a few drops of water.

   Add in this stepMayonnaise 3 tbspGarlic for the alioli ½

7. Bring the whole tray to the table, zigzag the brava sauce and alioli over the potatoes and meatballs and scatter with parsley. Spear with cocktail sticks and eat like tapas.

   Add in this stepChopped parsley 1 tbsp