Punch Tapas in Honley, run by local legends Wayne Roddis and Dale O’Melia, has been a firm favourite for over a decade now. No mean feat in hospitality and does not happen without remaining consistently really good at providing great food with a killer atmosphere. These guys do it so well.
The menu changes regularly whilst keeping the great staples that we expect from their stunning tapas and small plates offering.
This recipe is for the OG meatballs, a firm Punch favourite, so now you can recreate this classic at home! (But also do visit Punch asap for what is ALWAYS a fantastic night out.)
ALBONDIGAS – pronounced Al Bon Deee Gas (said in Spanish accent for extra points)
1 k pork mince
300g sausage meat
5 rashers of streaky bacon
100g diced Spanish (can also be from Huddersfield) onion
2 cloves garlic
1 tbsp mixed herbs
100g grated parmesan or manchego to be truly authentic
Sauté the onions with bacon, herbs and garlic in a pan until soft
Let them cool
Add the pork and the sausage meat and give it all a good mix
Add the grated cheese
Mix it all together really well and let it cool enough for you to be able to roll into balls – get the kids involved in this bit
10-15 mins in a fan assisted oven 180 degrees
SPICY TOMATO SAUCE
6 tomatoes
1 whole white onion
4 cloves of garlic
1tsp of salt
1 tsp of pepper
50ml of white wine vinegar
(use same measure) 50 ml of sugar
1 tbsp of tomato puree
2 cans of chopped tomatoes
50ml of extra virgin olive oil
Firstly roast your 6 tomatoes in the oven at 180 for 15 minutes with salt pepper and olive oil on top
Dice your onion
Chop or grate you garlic
Sweat down in a saucepan for at least 5 minutes with the salt and pepper
After 5 mins, add the white wine vinegar and sugar
Mix really well and make sure your sugar has dissolved
Add the tablespoon of tomato puree and 2 chopped tomatoes
Simmer altogether for 10minutes
Pour into bender or use a hand blender, with the roast tomatoes to make it all smooth
Finish with the extra virgin olive oil
You could pass it through a sieve for extra smoothness, but for a more authentically Spanish texture, don’t!
Serve with the meatballs and you will have some VERY happy guests! x
