Meatballs in sauce

Meatballs have been part of our cuisine since the Arabs taught us to make them more than 500 years ago. In fact, albóndiga comes from the word al-bunduqa, which means “the ball”. You can imagine then that being such an ancient dish there are many variations of it and that we can find meatballs in many countries around the world.

The version I bring you today is perhaps one of the simplest and most classic ways to prepare them: meatballs in their sauce. It’s a traditional dish, not very complicated, and it will always turn out well. I think a key reason they come out so tasty is that I cook them in my casserole. For this kind of stew, I like to use my shallow casserole. Being made of cast iron, it distributes heat perfectly across its base and stews cook evenly.

For this recipe I recommend that you use mixed pork and beef. The meatballs turn out much juicier and more tender than using only beef.

Cocotte redonda Evolution Le Creuset

Ingredients

For seasoning the meat

• 500gr mixed minced beef and pork
• 1 clove of garlic
• 1 tablespoon chopped parsley
• 1 pinch of black pepper
• 1 pinch of nutmeg
• 1 egg
• 1 tablespoon of breadcrumbs
• salt
• flour

For the sauce

• 1 Figueres onion
• ½ leek
• 3 carrots
• 1 tablespoon of flour
• 1 teaspoon sweet smoked paprika from La Vera
• 500ml water
• 200ml white wine
• Olive oil
• Salt

For the picada

• 1 fried clove of garlic
• 2 almonds
• 2 hazelnuts
• 4 pine nuts
• 2 bread picos
• The yolk of a hard-boiled egg

Preparation

1. Season the meat for the meatballs, for this put in a bowl the minced meat, one clove of garlic finely chopped, the chopped parsley, a pinch of black pepper, a pinch of nutmeg, a pinch of salt, the egg and the breadcrumbs. Mix well with the help of a fork until all the ingredients are well integrated.
2. To shape the meatballs, you can help yourself with this meatball maker tongs from Kitchen Craft. This way they will all be the same size.
3. Coat the meatballs in flour and fry them in a frying pan in plenty of olive oil, until golden. When you finish frying all the meatballs, fry for a few minutes the clove of garlic that you will use in the picada.
4. Peel and slice the carrots and put them in the casserole. Also add the meatballs you just fried and set aside.
5. Strain the oil you used to fry the meatballs (with a strainer or with an oil collector) and return 4 tablespoons to the frying pan. In it, sauté the chopped onion and leek with a pinch of salt for 10 minutes over medium heat.
6. Add a tablespoon of flour and sauté for a couple of minutes. Also add the sweet smoked paprika, give it a couple of turns and add the water.
7. Pour this sauce into the casserole where you have the meatballs and carrots and put it over the heat. Add a pinch of salt and let it simmer for 20 minutes.
8. Prepare the picada by pounding all the ingredients in a mortar.
9. Add the white wine and the picada to the casserole and let everything cook for 10 minutes before serving. Adjust the salt if necessary.

Damascus steel knife Le Creuset and Le Creuset shallow casserole

NOTES

• You can accompany these meatballs with some french fries, a little white rice or even cooked quinoa. Whatever side you choose, you're sure to love it and you will make this recipe many times.
• To make the recipe I used the Le Creuset shallow casserole, which is a little less tall than the round "standard" casserole, but exactly the same way you can use one or the other - the results with them are fabulous!