Llandovery Sheep Festival’s Special Recipe

Our recipe of the month, comes from a chef who is giving a demonstration at the Llandovery Sheep Festival which takes place this up coming weekend (29th – 30th September)!  

A demonstration at the Llandovery Sheep Festival on Saturday will tell you all about how you can best utilise local and seasonal produce.

Albondigas con salsa de tomate/Romesco by Suzanne Davies, Norton Manor Cottage

Serves 4 as a tapas 

  • 225g minced meat, lamb, beef or pork

    Enjoy watching some cooking demonstrations in the picturesque town of Llandovery

  • 4 spring onions, finely sliced
  • 2 tbsp grated parmesan or similar hard cheese
  • 2 tsp fresh thyme
  • 1 tbsp Olive oil
  • Sauce;
  • 3 tomatoes chopped
  • 2 tbsp red/white wine
  • 2 tsp chopped fresh rosemary
  • A pinch of sugar and salt and fresh black pepper to taste
  • (Or 2 tablespoons of Romesco sauce)
  • (Romesco contains almonds)
  • Fresh thyme to garnish


In a large bowl mix the beef, thyme leaves, cheese and spring onions and season well. Mix well together. Make 12 small firm balls.
Heat the oil in a heavy pan and cook the balls until brown all over for about 5 minutes

To make the sauce:
To the meatballs add the chopped tomatoes, sugar, rosemary and wine with salt and pepper to taste, cook at a simmer until the sauce is pulpy about 15minutes.
Alternatively, open a jar of Romesco sauce and pour around the meat balls and cook until all heated through.
Check seasoning and garnish with a sprig of thyme.

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