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Spanish Meatballs

Spanish Meatballs

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Spanish Meatballs

We make these Spanish meatballs as an appetizer on our Foodie trip to the Catalonia region of Spain, but it could also be served as a main course for four people. Many of the sauces in Spain feature nuts as a main ingredient and these meatballs are served in a tasty meat broth that is thickened with ground almonds. 

Spanish Meatballs

Traditionally, the peas are cooked in with the meatballs and they loose all of their bright green color. I always heat the peas up separately in a little butter, season them with a little salt and pepper and add them to the dish just before service. Sprinkle the finished dish with some cracked almonds and some freshly sliced scallions. 

Spanish Meatballs
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Spanish Meatballs

Recipe by Michael SalmonCourse: AppetizersCuisine: SpanishDifficulty: Easy
Servings

8

servings
Prep time

45

minutes
Cooking time

1

hour 

Ingredients

  • 3/4 cup bread crumbs

  • 1 1/4 cups dry white wine

  • 1/4 cup finely minced garlic 

  • 1/2 pound ground beef

  • 1/2 pound ground pork

  • 1/2 pound ground veal/turkey

  • 2 large eggs

  • 5 Tablespoons minced parsley

  • 2 1/2 teaspoons Kosher salt

  • black pepper to taste

  • 2 Tablespoons extra virgin olive oil

  • 1 medium onion, finely chopped

  • 1 carrot, peeled, and finely chopped

  • 1/4 cup sliced blanched almonds

  • 1 3/4 cup beef or veal broth

  • 1 bay leaf

  • 2 green onions, chopped 

  • 1/2 cup fresh or frozen peas

  • Optional Garnish: chopped almonds & sliced scallions

Directions

  • Soak the breadcrumbs in 1/4 cup of the white wine.  
  • Combine 2 Tablespoons of the garlic with the ground meats, softened breadcrumbs, eggs, 3 Tablespoons of the parsley, salt and a few grinds of the black pepper. Form into small meatballs.
  • Heat the oil in a skillet and sauté the meatballs, browning them on all sides. Remove and reserve.
  • Add the onions and carrots to the skillet and sauté for three minutes over medium heat. Add the remaining garlic and cook briefly. Deglaze with the remaining cup of white wine and reduce until most of the liquid has evaporated.
  • In a food processor, grind the almonds as fine as possible. Slowly add in beef broth to make a paste. Transfer this mixture to the skillet with the meatballs, bay leaf and green onions. Cover and cook slowly for 45 minutes.
  • Taste and adjust seasoning with salt and black pepper if necessary and stir in the remainder of the chopped parsley.
  • Serve with the heated peas and top with chopped almonds and sliced scallions if desired.

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