Albondigas en Salsa Espanola (Meatballs in Spanish Sauce) with Mashed Potatoes

TRAVEL EDITION: Episode 1, Season 1, CITY: MADRID

Serves 4-6 people

 

Ingredients

Albondigas en Salsa Espanola

1 lb of ground beef 

1/2 onion finely chopped

1 egg

1/4 cup of finely chopped parsley

2 slices of white bread with the crusts cut off

1 cup of milk

2/3 cup of chicken broth

2/3 good white wine

1/2 cup tomate frito (aka fried tomato) or strained tomato

1 clove of very finely chopped garlic

plain breadcrumbs

1 tablespoon of all-purpose flour

2 pats of butter

1 bay leaf

salt

pepper

extra virgin olive oil

saffron (optional)

 

 

Mashed Potatoes

4-5 peeled yukon gold potatoes

2/3 cup of milk

1/3 stick of salted butter

olive oil

salt

 

Mashed Potatoes

In the pot you boiled the potatoes in after they have been drained, mash them, add the milk, butter, 2 pinches of salt and a drizzle of olive oil. Mash and whip till fluffy. Set aside.

 

Albondigas en Salsa Espanola

In a bowl pour milk over the 2 slices of bread, soak and squeeze the excess milk out and set aside in a dry bowl. 

In a large mixing bowl, combine the ground beef, milk-soaked bread, egg, most of the parsley (leave a little for garnish), garlic, teaspoon of salt, and teaspoon of black pepper. Using your hands, combine all of the ingredients well so everything is evenly dispursed throughout the beef.

In a large frying pan, heat 1/ 1/2 cups of extra virgin olive oil, or vegetable oil on medium-high heat.

Roll out the meat mixture into symmetrical ping-pong ball-sized balls using both hands.

Roll and evenly coat the meatballs in a shallow bowl of breadcrumbs.

Gently place the breaded meatballs in the hot oil and fry until golden brown and crispy.

Transfer about 1/4 cup of the oil you used to fry with into another frying pan and place on medium heat. Pour in the chopped onion and cook until translucent. Add the flour and stir until flour is disolved and begins to thicken. Then add the white wine and chicken broth, and 2 pinches of salt and one pinch of pepper. Stir constantly and reduce for a few minutes. Add the tomato and stir well and cook for a few minutes. Remove from heat.

Using a blender or hand mixer, puree the mixture for 20-30 seconds until it turns a bright orange color.

Pour the blended mixture through a sive back in the pan. Turn on heat to medium. Place cooked meatballs in the pan with the sauce, add the bay leaf, butter and stir. cover for 4-5 minutes. Remove from heat.

Plate the mashed potatoes on a large plate or individual servings, place the meatballs on top, cover with more sauce, garnish with parsley and saffron for color (optional), serve and enjoy!