Yaya's Meatballs (Albóndigas de la Abuela)
Yaya’s Meatballs (Albóndigas de la Abuela):
My grandma is a phenomenal cook and can whip up about a million dishes that taste amazing, but my one request, without fail, when I come to Spain, is for her to make her famous meatballs. These meatballs have been the source of many arguments in my family for years, but also the centerpiece to some of the best family memories I have. Can’t wait to see you guys make these!
*Given my grandma has been making these for probably over 50 years, she doesn’t measure anything - all is by sight. I encourage you to do the same with this recipe, eyeball the breadcrumbs and the wine little by little until you get a mixture that’s not too dry but not too wet. Same thing with the sauce - add the water little by little until you get the consistency you like - not too thick but not too runny. We’re trying to be like Goldilocks here clearly.
Makes 5-6 servings.
Ingredients:
For the Meatballs:
½ pound ground pork
½ pound ground beef
3 garlic cloves
1 tbsp dried parsley
⅓-½ cup dry white wine
⅓ - ½ cup breadcrumbs
Salt and pepper
1 egg
½ cup milk
½ cup flour
½ cup canola or sunflower oil for frying
For the Sauce:
3 garlic cloves, skin on
⅛ yellow or white onion
6” piece of baguette
1 chicken bouillon cube
¼ cup of water (ish)*
Makes 4-6 servings.
Directions:
For the Meatballs:
In a mortar and pestle, grind together the garlic and a good pinch of salt until you create a paste (you can also blend or smash with a knife).
Add the parsley and continue to blend until well combined.
In a large bowl, combine the pork, beef, parsley and garlic mixture, salt, and pepper.
Slowly add in the wine and breadcrumbs until well combined. You’re looking for a mixture that’s not too wet but also not too dry. When you pinch it between your fingers, it should feel moist, but not leave your fingers too wet.
Form into 2 tbsp sized balls and flatten slightly into a disk. This helps to ensure the meatball gets cooked on the inside.
Set onto a large platter and refrigerate for at least 2 hours ideally to marinate the meat and help shape the meatballs.
Whisk the egg and milk in a bowl and add the flour to a separate bowl.
Heat the sunflower oil in a high sided skillet - it should be a shallow fry and should only reach the height of half the meatball.
Coat the meatballs in the flour before adding to the egg/milk mixture.
Once the oil is hot, add the meatballs, ensuring not to crowd the pan. You will need to cook these in at least two batches.
Cook for 3-4 minutes per side on medium heat until browned. Set aside.
For the Sauce:
Pour a little olive oil in a skillet on medium heat and add in the garlic cloves with the skin on, as well as the onion wedge.
Once toasted brown, remove from the pan and add in the bread. Toast the bread for 3-4 minutes until golden brown.
In a blender, add the toasted bread, peeled garlic cloves, onion, and bouillon cube and blend, slowly adding water until desired consistency is reached. It should be the consistency in between pancake batter and crepe batter.
Serve with the meatballs and enjoy!
