| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 38g | 14g | 9g |
| sugars | fibre | protein | salt |
| 2g | 1g | 32g | 1.2g |
Why I Love Spanish Albóndigas en salsa de azafrán
Living along the rocky coast of Portland, Maine, the ocean has always been my culinary muse. But it’s not just the Atlantic that inspires me; the rich tapestry of world cuisines offers endless adventure for my taste buds. When I first encountered Albóndigas en salsa de azafrán, I was captivated by the soulful blend of Spanish tradition and luxurious saffron sauce. There’s something deeply comforting about tender meatballs smothered in such a rich, aromatic sauce, and I knew immediately that this dish would become a staple in my home.
Why This Recipe Speaks to Me
Crafting Albóndigas en salsa de azafrán is a sensory journey. The process of blending ground beef and pork, the aroma of garlic and parsley mingling, it’s like painting a masterpiece with flavors. The addition of saffron threads to the sauce is where the magic truly happens. Saffron, often referred to as “red gold,” imparts a unique, almost ethereal quality to the dish. This golden spice threads through each bite, making every mouthful an experience to savor.
My love for seafood runs deep, but there is something incredibly satisfying about meatballs. They remind me of cozy family dinners and the joy of sharing a meal with my daughters, Erin and Samantha. Whether served over a bed of fluffy rice or alongside some crusty bread to soak up the sauce, Albóndigas en salsa de azafrán is perfect for those cherished moments around the dinner table.
A Fusion of Influence
This recipe was inspired by the culinary genius of José Andrés, a renowned Spanish-American chef whose passion for traditional Spanish flavors is legendary. While my roots are firmly planted in New England, I can’t help but be drawn to the warmth and depth of Spanish cuisine. One bite of these flavorful meatballs, and you’ll understand why they hold a special place in my heart.
If you’re a fan of classic Italian meatballs or Swedish köttbullar, you’ll find this Spanish version to be a delightful departure. The saffron sauce is what sets Albóndigas en salsa de azafrán apart, making it a showstopper for dinner parties or a comforting weeknight meal. Pair it with a simple green salad or some roasted vegetables for a balanced, satisfying meal that feels both exotic and familiar.
One of the beautiful things about cooking is that it bridges cultures and traditions, creating a shared experience that transcends boundaries. This dish, with its rich saffron-infused sauce and hearty meatballs, is a testament to that. I hope you’ll love making Albóndigas en salsa de azafrán as much as I do, and that it brings as much joy to your table as it does to mine.
What You’ll Need
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup bread crumbs
- 1/2 cup milk
- 1 egg
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 medium onion, finely chopped
- 1/4 cup olive oil
- 2 cups chicken broth
- 1/2 cup white wine
- 1/4 tsp saffron threads
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1/4 tsp paprika
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Method
Step One
In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, egg, chopped parsley, minced garlic, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.
Step Two
Shape the mixture into small meatballs, about 1 inch in diameter, and set them aside.
Step Three
In a large frying pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent.
Step Four
Add the meatballs to the pan and cook them until they are browned on all sides. Remove the meatballs from the pan and set them aside.
Step Five
In the same pan, add the all-purpose flour to the onions and stir well to incorporate, creating a roux. Cook the roux for about 2 minutes.
Step Six
Gradually add the chicken broth and white wine to the pan, stirring constantly to avoid lumps. Add the saffron threads and bring the mixture to a simmer.
Step Seven
Return the meatballs to the pan and let them simmer in the sauce for about 15-20 minutes, or until they are fully cooked and the sauce has thickened.
Step Eight
Stir in the heavy cream and paprika, and let it simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper as needed.
Step Nine
Serve the Albóndigas en salsa de azafrán hot, garnished with additional chopped parsley if desired.
