RECIPE MAGIC!

ALBÓNDIGAS MEATBALLS

Think summer tapas on the patio: tender meatballs crisped in extra virgin olive oil, then simmered in a rich tomato sauce brightened with a touch of rosemary. Serve warm with toothpicks and a slice of crusty bread—or just a spoon and a shady spot. This recipe is adapted from Emily Lycopolus’ "Spain" cookbook, available in-store and online.

INGREDIENTS:

For the meatballs:
1/4 lb ground beef
1/4 lb ground pork
2 tbsp Rosemary EVOO
1 small sweet onion, grated
2 cloves garlic, minced
1/2 cup dried breadcrumbs
2 tbsp milk
1 egg
Salt and pepper to taste
Fresh extra virgin olive oil, for frying

For the sauce:
2 tbsp Rosemary EVOO
1 tbsp Thyme EVOO (optional)
1 small onion, finely chopped
1 small red onion, chopped
1 small sweet pepper, chopped
2 large Roma tomatoes or half can whole San Marzano tomatoes, no juice
1/2 cup chicken stock
4 saffron threads (optional)
1/2 tsp smoked paprika

DIRECTIONS:

In a small bowl, soak the breadcrumbs in milk until softened. In a large bowl, combine the beef, pork, onion, garlic, egg, breadcrumbs, and a generous pinch of salt and pepper. Mix just until combined—don’t overwork. Roll into small meatballs, about the size of a walnut.

In a wide sauté pan, heat enough fresh olive oil to cover the bottom. Fry the meatballs in batches over medium heat until browned on all sides (they don’t need to cook through). Remove and set aside.

In the same pan, add 2 tablespoons Rosemary EVOO (and Thyme EVOO, if using). Sauté the onion and garlic for the sauce until soft. Add the tomatoes and simmer for two minutes. Add stock, paprika, and saffron if using. Turn the heat to low and simmer uncovered for 5 minutes. Remove from heat and let cool slightly. Blend the sauce until smooth.

Place meatballs back into the pan and pour the sauce overtop. Cover and simmer for 15 minutes until bubbling and fully cooked through.

Let cool slightly before serving. Serve warm as tapas, with crusty bread or toothpicks. Have Rosemary and Thyme EVOOs on hand for drizzling.