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Las albondigas de mi abuela…

This dish, along with a couple of other classic spanish recipes that my grandma cooks, brings unforgettable childhood memories… The patience of my grandma making these meatballs for 8 hungry people on a sunday morning. Watching my mom in the kitchen trying to learn every steps (not an easy task as my grandma changes the recipe every time she does it..). Seeing the pot landing on the table and the silence that came with… Looking at all the member of the family eating without a word. And watching my grandma happy to see that everyone was enjoying it.

This recipe represents for me all the summer vacations spent in the little village of grand parents and all the Christmas dinners with my family in Spain.

If you want a sense of what I am talking about, look at some more picture here.

Ingredients

- 500gr of grounded beef
- 200gr of grounded veal
- 1 medium onoin
- 2 eggs
- 1/2 cup of Parsley, chopped
- 3 leaves of Laurel
- 2 cups of beef stock (depends on the amount of meatballs you’ll do)
- 3 Tablespoon of Olive oil
- Sea salt and fresh cracked black pepper
- Flour for dusting

Combine beef, veal, one egg and parsley. Mix well with your hands. Season with salt and pepper. Mix again.
Form with your hands the meatballs of the size of a walnut (like in the in picture).

Brush your meatballs with eggs (1 egg batted), and dust some flour on them.

Heat 1 tablespoon of olive oil in a deep frying pan over medium-high heat. Cook quickly the meatballs. Just so they are golden.

Heat a cast iron pot over medium heat. Pour some olive oil. Add the onion and 1 tablespoon of flour, let it cook for 5-6 min. Add the beef stock and the meatballs. The meatballs must be covered by the stock, so if 2 cups are not enough, add some more.
Add leaves of laurel and simmer for about 30 minutes.

Serve with mash potatoes.
Serves 4-5.

Filed under Dinner, Nostalgia and tagged meatballs, Nostalgia, spain.
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