Albondigas Al Azafran - Meatballs In Saffron Tomato SauceFrom adacowan 9 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
My kind of dish!stacip in Stockton 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
I'm planning on serving this with slices of crusty bread - for dinner. Thank you for a beautiful post!rml in loved it
- Not added to any groups yet!