Saucepan@saucepan · Shared this recipeFollowSpanish · appetizerAlbóndigas (Spanish Meatballs)Spanish meatballs simmered in a tomato, white wine, and chicken stock sauce thickened with a parsley, almond, and saffron picada.total1 hr 5 minprep20 mincook45 minservings6Original recipe on themediterraneandish.comKeep this recipeAdd a copy of Albóndigas (Spanish Meatballs) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 slice white bread, (about 2 ounces, crusts removed)0.5 cup milk1.5 lb ground beef ), (85% to 90% lean preferred1 yellow onion, grated2 garlic cloves, minced1 large egg0.25 cup chopped fresh parsley1 tsp kosher saltFreshly ground black pepperAll purpose flour, for coating0.25 cup extra virgin olive oil1 yellow onion, finely chopped4 garlic cloves, minced1 cup canned crushed tomatoes, or grated fresh tomatoes0.5 tsp salt0.25 cup fresh parsley1 tbsp roasted unsalted almonds ), (about 10 to 121 pinch saffron ), (12 to 15 threads0.5 cup white wine1 cup chicken stockStepsClear checksTap an ingredient or step to check it off.1Step 1: Tear the bread into small pieces into a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.2Step 2: To the bowl with the bread mixture, add the beef, onion and its juice, garlic, egg, parsley, salt, and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.3Step 3: Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.4Step 4: Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying.5Step 5: Heat the olive oil in a large skillet over medium-high heat. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.6Step 6: Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.7Step 7: Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in the tomato and salt and cook until the tomato reduces and the pan is almost dry, about 5 minutes.8Step 8: Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.9Step 9: Pour the wine and chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.10Step 10: Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.getsaucepan.com/r/b0813598-4070-49af-a5e7-163947bb85e5 · Original: https://www.themediterraneandish.com/albondigas-spanish-meatballs/
