• Itsa Meatball - 02

    From Dave Drum@1:3634/12 to All on Wed Feb 22 11:58:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Albondigas A La Jardinera (Stewed Spanish Meatballs w/Veg
    Categories: Beef, Vegetables, Herbs, Potatoes
    Yield: 4 servings

    MMMMM-------------------------MEATBALLS------------------------------
    1/3 c Panko
    1/3 c Whole milk
    1 lb Ground veal
    5 cl Garlic; fine chopped,
    - divided
    2 tb Fine chopped parsley leaves
    1 lg Egg; beaten
    1 ts Salt; plus more
    2 ts A-P flour; more for coating
    Extra-virgin olive oil
    1 sm Onion; fine chopped
    pn Red pepper flakes
    1/2 c Dry white wine
    2 Bay leaves
    1/3 c Frozen peas
    1/3 c Frozen diced carrots
    1/2 c Roasted red peppers; thin
    - sliced

    MMMMM-----------------------FRIED POTATOES----------------------------
    3 lg Yukon gold potatoes; peeled;
    - fine chopped
    Extra-virgin olive oil
    Salt

    MAKE THE MEATBALLS: In a small bowl, stir together the
    panko and milk and set aside to soak until the milk is
    fully absorbed, about 5 minutes.

    Line a plate with parchment paper and set aside. To a
    medium bowl, add the veal, half of the garlic, the
    parsley, egg, breadcrumb mixture, and salt, then stir
    together until well combined. To a shallow bowl, add
    enough flour for dredging. Divide the meatball mixture
    into twenty-four 2-tablespoon portions and roll into
    1-inch meatballs. Lightly dredge each meatball in the
    flour and set on the lined plate until ready to cook.

    To a large nonstick skillet over medium heat, add just
    enough olive oil to just coat the bottom. Set a clean
    plate by the stove. When the oil is hot, add the
    meatballs and cook, turning occasionally, until lightly
    golden all over (but not yet cooked through), about 5–7
    minutes. Transfer the meatballs to the plate and set
    aside.

    Pour off any accumulated excess oil from the pan (keep
    the browned drippings) so the pan remains lightly coated
    in a layer of oil. Return the skillet to medium heat,
    add the onions, and cook, stirring occasionally, until
    they begin to brown around the edges, about 3 minutes.
    Add the red pepper flakes and the remaining garlic and
    cook until the onions are soft and the garlic is golden
    brown, about 2 minutes. Turn the heat to low and
    sprinkle 2 teaspoons of flour over the onion mixture.
    Continue cooking, stirring occasionally, until the flour
    is no longer raw, about 2 minutes. Slowly add the white
    wine, a bit at a time, stirring to incorporate, until it
    has all been added. Bring to a boil and cook for another
    minute, then slowly stir in 1 cup water. Continue
    cooking, stirring occasionally, until the liquid
    thickens to a smooth gravy, 5-6 minutes. Remove from the
    heat and set aside to cool slightly.

    To a blender or food mill, transfer the sauce and
    process until smooth. Return the sauce to the skillet
    along with the reserved meatballs, bay leaves, peas, and
    carrots. Stir to coat, and season with salt to taste.
    Cover the skillet, set over low heat, and cook, stirring
    occasionally, until the meatballs are cooked through and
    very tender, 5-7 minutes. (If the sauce is too thick,
    stir in 1/4 cup water at a time to thin as needed.)
    Remove from the heat, uncover, and stir in the roasted
    red peppers just before serving.

    MEANWHILE, FRY THE POTATOES: To a heavy-bottomed skillet
    over medium-high heat, add olive oil to a depth of 2
    inches. When the oil is hot, add the potatoes and cook,
    stirring occasionally, until they are golden and crisp
    on the outside and soft in the center, 10-15 minutes.
    Using a slotted spoon, transfer the potatoes to a
    platter and season with a generous pinch of salt. Top
    with meatballs and a generous helping of sauce and
    serve.

    By Laura Sampedro

    RECIPE FROM: https://www.saveur.com

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