Albondigas
ingredients
all
1 Tbsp rice bran oil
1 whole medium onion
finely diced
1/4 cup chopped parsley
2 Tbsp Kosher salt
2 tsp ground black pepper
2 lbs ground beef
1/4 lb bacon
finely diced
2 cloves garlic
finely minced
2 whole eggs
beaten
1 pinch ground clove
2 whole Roma tomatoes
2 inch piece of baguette
diced and toasted
1 Tbsp sherry vinegar
2 whole dried ancho chiles
stems & seeds removed
1/4 cup sliced almonds
toasted
Kosher salt to taste
extra-virgin olive oil
1/4 cup hazelnuts
toasted
2 large garlic
sliced
1 tsp Spanish smoked paprika
1/2 cup piquillo peppers
rinsed
chopped parsley
1/2 cup extra-virgin olive oil
3 tbsp extra-virgin olive oil
1 medium white onion
finely chopped
3 cloves garlic
minced
2 tsp chipotle in adobe
or more to taste
1 (28-ounce) can whole Italian Roma tomatoes with juice
1 (15-ounce) can diced tomatoes with juice
2 tsp Mexican oregano
2 tsp toasted ground coriander seeds
2 tsp toasted ground cumin seeds
3/4 tsp kosher salt
to taste
1 tsp sugar
to taste
cookware
  • non-stick sauté pan
  • Bamboo picks
  • Small scoops
For the Albondigas
1
Preheat convection oven to 400F. Saute the onion and garlic in the oil in a small sauté pan until softened, about 5 minutes. Mix thoroughly with the remaining ingredients, except ground beef. Then gently work in the beef. Cook a small patty of the mix and taste for seasoning. Adjust ingredients as desired.
2
Use a small scoop to portion the mixture, then roll into smooth balls and place on a parchment-lined sheet tray. Bake for 10 – 12 minutes, or until just cooked through.
For the Romesco
3
Preheat oven to 400F. Toss the bread with the sherry vinegar and set aside. Roast tomatoes for about 15 minutes. Tear ancho chiles into small pieces. Heat half of the oil in a heavy skillet over medium heat until hot but not smoking, then add ancho chile and cook, stirring, until fragrant and bright red, about 30 – 60 seconds. Transfer chile with a slotted spoon to food processor. Add all other ingredients to the food processor and pulse until smooth and creamy. If the mixture is too thick, add a little water. Taste and adjust seasoning before serving.
To Serve
4
Arrange albondigas on a warmed platter and serve romesco on the side. Garnish with parsley and drizzle with olive oil.
*For Chipotle Tomato Sauce
5
Heat the oil in a heavy saucepan over medium heat and add the onion. Cook for 5 minutes, stirring frequently, until the onion is soft and translucent. Add the garlic and continue cooking another 2 minutes.
6
Add the tomatoes and bring the mixture to a boil. Reduce the heat, and stir in the oregano, coriander, cumin, chipotle in adobo, salt, and sugar. Simmer the mixture for 20 minutes, or until the sauce has thickened slightly. Remove from the heat and cool for 10 minutes.