MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Albondigas A La Jardinera (Stewed Spanish Meatballs w/Veg
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 4 servings

MMMMM-------------------------MEATBALLS------------------------------
1/3 c Panko
1/3 c Whole milk
1 lb Ground veal
5 cl Garlic; fine chopped,
- divided
2 tb Fine chopped parsley leaves
1 lg Egg; beaten
1 ts Salt; plus more
2 ts A-P flour; more for coating
Extra-virgin olive oil
1 sm Onion; fine chopped
pn Red pepper flakes
1/2 c Dry white wine
2 Bay leaves
1/3 c Frozen peas
1/3 c Frozen diced carrots
1/2 c Roasted red peppers; thin
- sliced

MMMMM-----------------------FRIED POTATOES----------------------------
3 lg Yukon gold potatoes; peeled;
- fine chopped
Extra-virgin olive oil
Salt

MAKE THE MEATBALLS: In a small bowl, stir together the
panko and milk and set aside to soak until the milk is
fully absorbed, about 5 minutes.

Line a plate with parchment paper and set aside. To a
medium bowl, add the veal, half of the garlic, the
parsley, egg, breadcrumb mixture, and salt, then stir
together until well combined. To a shallow bowl, add
enough flour for dredging. Divide the meatball mixture
into twenty-four 2-tablespoon portions and roll into
1-inch meatballs. Lightly dredge each meatball in the
flour and set on the lined plate until ready to cook.

To a large nonstick skillet over medium heat, add just
enough olive oil to just coat the bottom. Set a clean
plate by the stove. When the oil is hot, add the
meatballs and cook, turning occasionally, until lightly
golden all over (but not yet cooked through), about 5–7
minutes. Transfer the meatballs to the plate and set
aside.

Pour off any accumulated excess oil from the pan (keep
the browned drippings) so the pan remains lightly coated
in a layer of oil. Return the skillet to medium heat,
add the onions, and cook, stirring occasionally, until
they begin to brown around the edges, about 3 minutes.
Add the red pepper flakes and the remaining garlic and
cook until the onions are soft and the garlic is golden
brown, about 2 minutes. Turn the heat to low and
sprinkle 2 teaspoons of flour over the onion mixture.
Continue cooking, stirring occasionally, until the flour
is no longer raw, about 2 minutes. Slowly add the white
wine, a bit at a time, stirring to incorporate, until it
has all been added. Bring to a boil and cook for another
minute, then slowly stir in 1 cup water. Continue
cooking, stirring occasionally, until the liquid
thickens to a smooth gravy, 5-6 minutes. Remove from the
heat and set aside to cool slightly.

To a blender or food mill, transfer the sauce and
process until smooth. Return the sauce to the skillet
along with the reserved meatballs, bay leaves, peas, and
carrots. Stir to coat, and season with salt to taste.
Cover the skillet, set over low heat, and cook, stirring
occasionally, until the meatballs are cooked through and
very tender, 5-7 minutes. (If the sauce is too thick,
stir in 1/4 cup water at a time to thin as needed.)
Remove from the heat, uncover, and stir in the roasted
red peppers just before serving.

MEANWHILE, FRY THE POTATOES: To a heavy-bottomed skillet
over medium-high heat, add olive oil to a depth of 2
inches. When the oil is hot, add the potatoes and cook,
stirring occasionally, until they are golden and crisp
on the outside and soft in the center, 10-15 minutes.
Using a slotted spoon, transfer the potatoes to a
platter and season with a generous pinch of salt. Top
with meatballs and a generous helping of sauce and
serve.

By Laura Sampedro

RECIPE FROM: https://www.saveur.com

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