Ingredients
- 2 slice high-quality white sandwich bread, torn into small pieces
- 1/3 cup whole milk
- 8 ounce 85 percent lean ground beef
- 8 ounce ground pork
- 1/2 ounce manchego cheese or parmesan cheese, grated (about 1/4 cup)
- 2 tablespoon minced fresh parsley leaves
- 1 tablespoon large egg yolk
- 1 tablespoon medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoon olive oil
- 2 slice high-quality white sandwich bread, torn into small pieces
- 1/3 cup whole milk
- 8 ounce 85 percent lean ground beef
- 8 ounce ground pork
- 1/2 ounce manchego cheese or parmesan cheese, grated (about 1/4 cup)
- 2 tablespoon minced fresh parsley leaves
- 1 tablespoon large egg yolk
- 1 tablespoon medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 small onion , minced
- 1 small tomato , cored, seeded, and chopped medium
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 cup bay leaves
- 2 slice high-quality white sandwich bread, torn into small pieces
- 1/3 cup whole milk
- 8 ounce 85 percent lean ground beef
- 8 ounce ground pork
- 1/2 ounce manchego cheese or parmesan cheese, grated (about 1/4 cup)
- 2 tablespoon minced fresh parsley leaves
- 1 tablespoon large egg yolk
- 1 tablespoon medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 small onion , minced
- 1 small tomato , cored, seeded, and chopped medium
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 cup bay leaves
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon finely chopped almonds
- 2 tablespoon medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1/4 teaspoon saffron threads, crumbled
- 1/4 teaspoon paprika
Preparation
Baking Directions:
We like to use a nonstick skillet in this recipe because it prevents the tender meatballs from sticking to the pan and breaking apart.
Serve with toothpicks or cocktail forks.
This recipe was published in our cookbook, "The Best International Recipe.
"For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste.
Add the ground meats, Manchego, parsley, yolk, garlic, salt and pepper to the mashed bread and mix until uniform.
Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add half of the meatballs and brown on all sides, about 10 minutes, reducing the heat if the oil begins to smoke.
Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs.
Discard all but 1 tablespoon of the oil left in the skillet.
For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes.
Stir in the tomato and cook for 1 minute.
Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet.
Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.
For the picada: While the meatballs cook, prepare the picada by mashing together the parsley, almonds, garlic, saffron, paprika, 1/8 teaspoon salt, and a pinch pepper.
When the meatballs are cooked, remove and discard the bay leaves.
Stir the picada into the sauce and season with salt and pepper to taste.
Transfer the meatballs and sauce to a serving dish and serve immediately.
