Spanish Meatballs with Saffron and White Wine Recipe
Spanish Meatballs with Saffron and White Wine
I first made this recipe when I was catering. Meatballs were always a client favorite. Most folks requested the traditional Swedish meatballs or those crazy little guys in the spicy/sweet combo of hot sauce and grape jelly; but I wanted to be able to offer a more elegant option. During a personal exploration of Spanish food, I discovered this recipe in Penelope Casas’ book, The Foods and Wines of Spain and was instantly hooked….tender, tiny little nuggets of pork and beef meatballs nestled in an amazing sauce of white wine, garlic, saffron, and fresh parsley. Clients consistently reported they were the first appetizer to vanish once party-goers got a little taste.
Last week, after a series of meatless and meat-lite recipes, I thought I’d surprise the boys in my family. If there is a kitchen equivalent of a ticker-tape parade, that evening I was the recipient of such an honor. The guys stuffed themselves on meatballs and rice pilaf with peas, garlic, and toasted almonds. It was one of the rare evenings when the sounds of munching and mmmmm-ing were more audible than stories from their day.
Whether served as an appetizer or as a main-dish treat, you absolutely will not be disappointed. Be prepared for future requests from the lucky folks who have the chance to dine with you :)
Traditional appetizer size is tiny – about 1/4 to 1/2 inch.
As a main dish, the recipe made almost 50 one-inch meatballs – far more than I needed for dinner. Freeze the extras while raw and you’ll have a headstart for the next time.
If you’re watching your fat and cholesterol intake, these can be made with ground turkey too!
To Make Meatballs
- 2 eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup finely chopped almonds
- 1 cup finely diced onion
- ½ cup finely diced parsley
- 3 large cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 1 cup dried bread crumbs
In a large bowl beat eggs lightly.
Add salt, pepper, almonds, onion, parsley and garlic.
In a separate bowl mix together turkey, pork and breadcrumbs.
Pour egg mixture over meat mixture and combine well.
Form into meatballs (smaller for appetizers, larger for main dish)
Sauté meatballs in batches over medium-high heat or bake in a 375 degree oven for ten minutes or until done. Length of time will depend upon size.
To Make Wine, Garlic and Saffron Sauce
3/4 cup minced onion
6 cloves minced garlic
4 tablespoons olive oil or 4 tablespoons of drippings from cooked meatballs
4 tablespoons flour
2 1/2 cups chicken or beef stock
3/4 cup dry white wine
1 1/2 tablespoon smoked paprika
¼ teaspoon saffron
½ cup chopped parsley
Sauté onion and garlic until translucent.
Add flour, stir well and cook for two minutes.
Whisk in wine and broth.
Simmer and reduce for 15 minutes.
Stir in smoked paprika and saffron, continue cooking for 5 minutes.
Stir in parsley.
Add meatballs and gently fold into sauce.
This post is linked to Make it With Mondays at Couscous & Consciousness