These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share (perhaps with cold glasses of White Sangria), or make into a meal with rice or your favorite grain.
507 kcal
/serving
45 min
Serves
6
Medium
Spanish
Ingredients
- 3 slices white bread (about 2 oz), crusts removed)
- 1/2 cup milk
- 1 1/2 lb ground beef (85% to 90% lean preferred)
- 1 yellow onion, (grated)
- 2 garlic cloves, (minced)
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt
- Freshly ground black pepper
- All purpose flour, (for coating)
- 1/4 cup extra virgin olive oil
- 1 yellow onion, (finely chopped)
- 4 garlic cloves, (minced)
- 1 cup (240ml) canned crushed tomatoes (or grated fresh tomatoes)
- 1/2 tsp salt
- 1/4 cup fresh parsley
- 1 tbsp roasted unsalted almonds (about 10 to 12)
- 1 pinch saffron (12 to 15 threads)
- 1/2 cup white wine
- 1 cup (240ml) chicken stock
Preparation
Not specified
Cooking
- Soak the bread.
- 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.
- Make the meatball mixture.
- 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.
- Roll the meatballs.
- 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.
- Sprinkle the flour over the meatballs and roll them to coat.
- This helps prevent them from sticking and falling apart while frying.
- Fry the meatballs.
- 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.
- Drain the pan.
- 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.
- Make the sofrito.
- 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.
- Make the picada.
- While the tomato reduces, make the picada.
- Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
- Finish the sauce.
- 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.
- Serve.
- Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
507
Calories
25.4g
Protein
22% DV
18.9g
Carbs
6% DV
35.1g
Fat
45% DV
2.6g
Fiber
7% DV
6.1g
Sugars
734mg
Sodium
49% DV
115mg
Cholesterol
33% DV
| Diet Type | Low Carb |
| Health Labels | Sugar Conscious Peanut Free Soy Free Fish Free Shellfish Free Pork Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
