Destination of Focus: Barcelona
The dynamic nature of Barcelona’s restaurant scene mirrors the energy and identity of the city itself. Just as residents celebrate the eclectic mix of past and present architecturally, so too do they embrace the combination of cutting edge cuisine and traditional fare that exists in its dining culture. After indulging in the classic flavors of Catalan cooking, you will find yourself craving the tastes once you return home.
To satisfy this longing for Barcelona’s food, our menu focuses on tapas—small plates with big flavors—that you and friends can savor over wine as the weather heats up and days get longer. Now, we’re sharing a albondigas recipe, or a recipe for small meatballs.
“Albondigas” (small meatballs) stuffed with raisins and pine nuts
In this tapa, raisins add an intensifying sweetness to the ground beef and veal, and the ham. Sautéing the meatballs before finishing them in the oven allows for caramelization, meaning more flavor. The pine nuts provide a welcome crunch.
Yield: 6 servings
Ingredients:
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
Kosher salt, to taste
3 cloves garlic, minced
1 teaspoon red chili flakes
½ lb. ground beef
¾ lb. ground veal
¼ lb. Serrano ham, chopped
2 tablespoons parsley, chopped
½ cup pine nuts, toasted
½ cup raisins, soaked in ½ cup water, drained, and roughly chopped
Directions:
Melt 2 tablespoons butter in a large sauté pan on medium heat. Add onion, season with salt, and sauté until translucent, about 5 to 6 minutes. Following that, add chili flakes and sauté for 1 minute. Then, add garlic and sauté for 30 seconds. Remove from heat and allow to cool. Add ham, parsley, pine nuts, and raisins to the mixture.
In a large bowl, mix beef and veal until combined, but do not over mix or the meat will be tough. Add onion mixture to meat and mix well. Season with a pinch of salt. Form meatballs into 1½-inch circles and place on baking sheet. (Baking sheet with meatballs can be wrapped tightly with saran wrap and refrigerated up to 8 hours, if cooking later.)
Preheat the oven to 350˚F.
Melt the remaining butter in a large saucepan on medium heat. Working in batches, sauté meatballs until they are lightly browned on all sides, about 3 to 4 minutes. Remove the meatballs from heat, place on baking sheet, and put in oven.
Bake for 8 to 10 minutes, until cooked through. Serve immediately.
After reading up on our albondigas recipe, check out:
Patatas bravas with smoked paprika aioli
