Albondigas Al Azafran - Meatballs In Saffron Tomato SauceFrom adacowan 7 years ago
- meatballs shopping list
- 2 slices white bread , torn into small pieces shopping list
- 1/3 cup whole milk shopping list
- 8 ounces 85 percent lean ground beef shopping list
- 8 ounces ground pork shopping list
- 1/2 ounce manchego cheese or parmesan cheese, grated (about 1/4 cup) shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
- 1 large egg yolk shopping list
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) shopping list
- 3/4 teaspoon salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- Sauce shopping list
- 1 small onion , minced shopping list
- 1 small tomato , cored, seeded, and chopped medium shopping list
- 1 cup low-sodium chicken broth shopping list
- 1/2 cup dry white wine shopping list
- 2 bay leaves shopping list
- 1 tablespoon minced fresh parsley leaves shopping list
- 1 tablespoon finely chopped almonds shopping list
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) shopping list
- 1/4 teaspoon saffron threads , crumbled shopping list
- 1/4 teaspoon paprika shopping list
- table salt and ground black pepper shopping list
How to make it
- For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste.
- Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix until uniform.
- Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add half of the meatballs and brown on all sides, about 10 minutes.
- Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs.
- Discard all but 1 tablespoon of the oil left in the skillet.
- For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes.
- Stir in the tomato and cook for 1 minute.
- Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet.
- Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.
- While the meatballs cook, mash together the parsley, almonds, garlic, saffron, paprika, 1/8 teaspoon salt, and a pinch pepper.
- When the meatballs are cooked, remove and discard the bay leaves.
- Stir the saffron mixture into the sauce and season with salt and pepper to taste.
- Transfer the meatballs and sauce to a serving dish and serve immediately.
People Who Like This Dish 12
The Cookadacowan CA
The Rating5 people
I'm planning on serving this with slices of crusty bread - for dinner. Thank you for a beautiful post!rml in loved it
This sounds devine! Parmesan or Manchego (YUM!) in the meatballs?? Lots of garlic? Tomato, wine, bay saffron....YUM!! Great ost, Adacowan :) Thank you!kukla in Barrie, Ontario loved it
My kind of dish!stacip in Stockton loved it
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