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You are what you eat. Eat what you've evolved to eat.

Spanish Meatballs

July 20th, 2012 at 17:50

We’re getting our half-cow tomorrow. This morning, the only thing left from our last one was one poor lone pound of hamburger. I had to use it, but one pound is tough to do much with. Thankfully, I also have a bunch of ground pastured pork, so I figured I’d do something that combined both of them. I also had a bunch of leftover roasted garlic mayo from yesterday’s BLT adventure. I thought back to my love of albóndigas from tapas restaurants, and an idea was born.

First, I mixed a large handful of fresh parsley and a leftover slice of that bread from Against All Grain in the food processor. Warning–this makes more of a paste than it does soft breadcrumbs, but it worked, so I don’t care. Mix the resulting paste with a pound each of ground beef and ground pork. Add a teaspoon or so of saffron salt (or a teaspoon of sea salt mixed with 1/4 teaspoon of crushed saffron threads) and a tablespoon and a half of minced garlic and blend again.

Heat three tablespoons or so of olive oil in a Dutch oven. While the pan is heating, roll your meatballs. I ended up making 27, so you should get anywhere from 24-30 of them. Fry the meatballs in the olive oil, browning on all sides. You’ll likely have to do this in two batches.

While the second batch is browning, finely mince a small onion. When the second batch of meatballs is done, put them aside with the first batch. Fry up the minced onion in the fat left in the pan. Try to scrape up any browned bits from the meatballs. After about 3-4 minutes, add another tablespoon of minced garlic and sauté for another minute.

At this point, if you wish, add 2-3 tablespoons of red wine. Scrape up any remaining browned bits and cook, stirring constantly, for another minute. Add a tablespoon of smoked paprika and a half-teaspoon of salt and cook for another minute. Stir in a can of diced tomatoes and a can of tomato sauce. Add cayenne to taste. Return the meatballs to the pan and simmer, uncovered, for 10-15 minutes. Serve with a side of garlic mayo. These would also be good over cauliflower rice or mashed cauliflower.

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