Spanish meatballs. This is one of the most delicious Spanish dishes I know. My recipe is a variation mixing parts from my sister’s mother-in-law recipe, and parts from my father’s.
For the meatballs:
- 500g of ground beef
- 500g of ground pork
- 3 garlic cloves, minced
- parsley, chopped very fine, about half a cup
- panko, about a cup
- 2 eggs
Mix everything in a bowl. Make the balls, coat them with flour, then brown them in a pan with oil. Set them aside.
For the sauce:
- Half an onion
- 4 garlic cloves
- 3 bay leaves
- white wine
- a bit of flour
- Optionally, a cube or half a cube of beef bouillon
Sautee the onions and garlic in olive oil with a bit of salt until soft. Stir in the flour. Then add the bay leaves, crank up the heat and add the white wine, about 3/4 cup.
Add the balls to the pot with the sauce, then cover with water. Add the bouillon, cook for 30-45 minutes.
The Best Hamburger You’ve Never Heard About
Last weekend we cooked some meatballs and my friend Brad suggested we turn them into hamburgers. So, I baked a batch of Joshua Weissman’s burger buns and then stuffed a couple of albondigas inside with a generous serving of sauce on the bread. These turned out to be one the best things I’ve ever eaten in my life!
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