spanish meatballs

Recipe by Phil Iannuccilli, Executive Chef at Greenwich Country Club, Greenwich, Connecticut, USA

​Chef Note: Albóndigas or “Spanish Meatballs” are typically
found at tapas bars and restaurants in Spain. Most times,
they’re served “en cazuela”, similar to the skillet we use here.
In Barcelona, I once had Albóndigas, swimming in a sauce
with stewed squid. It was both curious and phenomenal at the
same time. Here, I’ve incorporated lots of Arabic influence,
which I love.

Ingredients

Spanish Meatballs
(Yield - 1 Serving)

• 5 - 1 1/2 ounce Meatballs (see recipe)
  
• 4 ounces Saffron Tomato Sauce (see recipe)
  
• 1/2 ounce Manchego (shaved)
  
• 1 1/2 Tablespoons Raisins
  
• 1 1/2 Tablespoons Sliced Almonds
  
• 1 teaspoon Parsley (chopped)
  
• Drizzling of Virgin Olive Oil

The Meatballs
(Yield - 10 Meatballs)

• 12 ounces Ground Beef
  
• 4 ounces Ground Pork
  
• 1/4 small Onion (minced)
  
• 2 cloves Garlic (minced)
  
• 2 Tablespoons Parsley (chopped) 2 teaspoons Fennel Seed
  
• 2 teaspoon Spanish Paprika
  
• 4 Tablespoons Parmigiano Reggiano
  
• 1 Whole Egg
  
• 1/2 cup Whole Milk
  
• 1/2 cup Panko Crumbs
  
• 2 teaspoons Kosher Salt
  
• 1 teaspoon Black Pepper

Saffron Tomato Sauce
(Yield - 2 Cups)

• 2 cups Tomato Sauce
  
• 1 pinch Spanish Saffron
  
• 1/2 teaspoon Ground Clove
  
• 1/4 cup Veal Stock
  
• 2 teaspoon Honey
  
• 2 teaspoon Red Wine Vinegar
  
• 1 pinch Sea Salt

​Preparation

The Meatballs
Sweat the onion and garlic in a touch of olive oil and let cool. Toast
and crush the fennel seeds. Mix all the ingredients in a big bowl
until fully incorporated. Chill the mix for one hour before shaping.
Use a portion scoop or a scale to create 1 1/2 ounce meatballs.
Pan fry or roast them in the oven at 375˚F. Chef Note: Line your
meatballs on a half sheet pan with a touch of water covering the
bottom. This prevents the meatballs from browning too much in
one spot (where they touch the pan). The water should evaporate,
just as the meatballs are finished cooking.

The Sauce
Combine the ingredients in a nonreactive saucepot. Gently
simmer for 15-20 minutes. Cool slightly and purée smooth in a
blender. Continue to cool and reserve.

Assembly

Heat the meatballs in the sauce. Arrange them in a circle at the
center of a small skillet. Top with the sauce, shaved Manchego, raisins,
almonds, parsley and finish with a drizzling of virgin olive oil.

Wine Match

Finca Nueva Tempranillo, Rioja, Spain 2014.
~ Jessica Terry, Food and Beverage Manager. 

The Clubhouse at Greenwich Country Club. Image courtesy Greenwich Country Club