Recipe

Albondigas Al Azafran - Meatballs In Saffron Tomato Sauce Recipe

Add Step-by-Step Photos	Adacowan / All my dishes 1 year, 10 months ago These tender meatballs with a delicious tomato saffron sauce are finger licking good but you may want to use a toothpick instead! Prep:30m Cook:30m Servings:35	Adacowan
	beef and pork saffron tomato spanish appetizer

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Ingredients

Meatballs

2 slices white bread , torn into small pieces

1/3 cup whole milk

8 ounces 85 percent lean ground beef

8 ounces ground pork

1/2 ounce Manchego cheese or Parmesan cheese, grated (about 1/4 cup)

2 tablespoons minced fresh parsley leaves

1 large egg yolk

1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)

3/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons olive oil

Sauce

1 small onion , minced

1 small tomato , cored, seeded, and chopped medium

1 cup low-sodium chicken broth

1/2 cup dry white wine

2 bay leaves

1 tablespoon minced fresh parsley leaves

1 tablespoon finely chopped almonds

2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)

1/4 teaspoon saffron threads , crumbled

1/4 teaspoon paprika

Table salt and ground black pepper

Directions

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.

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Comments

stacip 1 year, 10 months ago said:
My kind of dish!

kukla 1 year, 10 months ago said:
This sounds devine! Parmesan or Manchego (YUM!) in the meatballs?? Lots of garlic? Tomato, wine, bay saffron....YUM!! Great ost, Adacowan :) Thank you!