2 onions, sliced
4 garlic cloves, chopped
2 c roasted piquillo peppers, de-seeded
½ c Marcona Almonds
2 c canned diced tomatoes
1 sprig of rosemary
salt & pepper, to taste
½ onion, minced
Chef’s Blend Olive Oil
2 bay leaves
2 c Pons Rice
(just enough to cover the rice)
Vegetable stock, hot
1 lb. ground beef
1 lb. ground lamb
2 eggs, beaten
1 tbsp. minced garlic
1 c yellow onion, finely diced
¼ c Manchego cheese, finely grated
½ c grated parmesan
1 tbsp Bolero Albondigas Spice Blend
1 tbsp salt and 1 tsp pepper
2 slices white bread, crusts removed
Peel and slice onions. Chop garlic and de-seed the Piquillo peppers. Heat oil in a pan and cook onions and garlic until soft and slightly brown. Add piquillo peppers, almonds, tomatoes, rosemary, and season with salt and pepper. Cook on medium high heat. Add mixture to a blender and blend altogether for a smooth sauce. Set aside.
Mince onions. Heat oil in a pan and cook onions until soft, then reduce to low heat. Add in rice, white wine, saffron, bay leaves, and hot vegetable stock, a little at a time. Stir rice constantly and add more stock as needed. Continue cooking until rice is al dente. While rice is cooking, start on your Albondigas.
In a large bowl, combine beef, lamb, eggs, garlic, parmesan, spice blend, salt, and pepper. Soak crustless bread in water and then squeeze all the water out. Crumble the soaked bread over the seasoned meat mixture and mix altogether. Form into 2-ounce links, 3.5 inches long.
If grilling, cook albondigas for about 4 minutes on each side. Then place 4 albondigas onto each skewer. (see video for more information)
If you’re baking, heat the oven to 375 degrees and bake your albondigas for about 15 minutes (or until fully cooked).
Assemble your plate with the Romesco sauce on the bottom, a scoop of Saffron rice, and albondigas, topped with grated Manchego cheese and micro-greens.
Serves 4 people