This is the classic way meatballs have been made at my home for generations. An original recipe full of little secrets that we now share with you so that you enjoy this incredibly delicious dish too.
I am a big fan of meatballs because I think meatballs are great. Meatballs are full of advantages and in fact, there is no other meat-based recipe which is more convenient than meatballs. Here are some reasons to name a few:
- Meatballs are a great comfort food that everybody loves, and that includes kids who usually adore them.
- They can be made with pretty much any meat that is left in your fridge and needs to be consumed soon.
- Meatballs are an ideal option for batch cooking. You can cook tons of them, have some in the day, make a lovely tupper meal for work and still freeze the leftovers (sauce included) to be enjoyed whenever you fancy them in the following couple of months.
- You can also go for a fishy version (salmon, cod, squid…) or even a veggie one (pulses, chickpeas, lentils…). Of course, you can mix different ingredients too, like these ‘beef meatballs with cuttlefish’ that we published a while ago and which are a personal favourite of mine.
- They are absolutely delicious, especially if you follow the recipe we bring you today.
Perhaps this versatility is the reason behind the huge popularity that meatballs enjoy in Spain. I can’t think of any mum or grandma who don’t have an amazing recipe for this Spanish meatballs. In fact, they all seem to take huge pride on that little recipe secret that we all try to chase but that seems impossible to guess.
The recipe today is a family recipe, one that has been made at home for generations. And luckily, one that has been transferred to me, with all those little secrets that I share here with all of you and that make these Spanish meatballs so very special.
• Click here to buy Sweet Pimenton for the brown sauce.
INGREDIENTS
- For the meatballs:
- 250 g Minced beef
- 250 g Minced pork
- 1 Egg – Large
- 1/2 Garlic clove – Crushed
- 1 sprig Fresh parsley – Finely chopped
- 50 g Breadcrumbs
- 100 ml Milk
- Salt
- Freshly ground black pepper
- For the sauce:
- 1/2 unit White Onion – Finely chopped
- 1/2 unit Leek – Finely chopped
- 2 units Carrot – Diced
- 1 sprig Fresh parsley – Finely chopped
- 1 tsp Plain flour
- 1/2 tsp Sweet pimenton
- 1 Bay leaves
- 800 ml Chicken stock
- Extra virgin olive oil
- For the majado:
- 8 Almonds
- 1 Egg yolk – boiled
- 1 Garlic clove
- 50 ml White wine
- To finish it:
- 1 Egg white – boiled
- Fresh parsley – a sprinkle
METHOD
- Beat an egg in a big bowl.
- Add the crushed garlic, the finely chopped parsley and the milk-soaked breadcrumbs.
- Season both the minced pork and the minced beef with a bit of salt and pepper. Add to the bowl and mix everything thoroughly until you have a homogenous dough.
- Take a portion of the meat dough using a table spoon. Make a ball and roll it over a plate with flour. Shake the excess of flour, leave aside and reserve. Repeat again making equal sized balls until you run out of dough.
- Heat some olive oil in a shallow casserole and fry the meatballs until golden brown. Take them out and reserve aside.
- Fry the garlic clove in the same oil. Take out and reserve.
- Remove most of the oil, leaving just enough to cook the chopped onion and the leek until soft. Once these are cooked, stir in the flour and the pimenton, cook for a minute being careful not to burn it and then pour the chicken stock.
- Add the diced carrot and a bay leaf. Place the meatballs back in the casserole and cook for approximately 30-40 minutes, depending on your cooking pot and the type of hob.
- In the meantime, boil an egg. Place the cooked egg yolk in a blender together with the fried garlic clove, the wine and the almonds. Blend it all and add to the casserole 10 minutes before the meatballs are ready.
- As soon as the sauce starts thickening, check the seasoning and adjust if necessary.
- Finish the dish by chopping the boiled egg white and adding it to the casserole together with some finely chopped fresh parsley. Serve.
