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.
(Yield - 1 Serving)
(Yield - 10 Meatballs)
Saffron Tomato Sauce
(Yield - 2 Cups)
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.
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.
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.
Finca Nueva Tempranillo, Rioja, Spain 2014.
~ Jessica Terry, Food and Beverage Manager.
The Clubhouse at Greenwich Country Club. Image courtesy Greenwich Country Club