Spanish Meatballs in Sauce, Made with Béchamel, Albóndigas Preparadas con Béchamel
These rich and flavorful Spanish meatballs in sauce are the ultimate comfort food. See how they're made, including the béchamel sauce.
Equipment
- Box Grater
Ingredients
The Béchamel Sauce
- 1 ½ tablespoon butter
- 1 ½ tablespoon all-purpose einkorn flour
- 1 ¾ cup milk whole, warm
- 2 to 3 grates nutmeg fresh, to taste
- sea salt
The Meatballs
- 1 white onion finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoon olive oil Spanish preferred, plus extra for frying
- 18 oz ground pork minced
- 18 oz ground beef minced
- 1 ½ tablespoon parsely freshly chopped, plus more to garnish
- 2 egg yolks
- sea salt to taste
- black pepper freshly ground, to taste
- all-purpose einkorn flour for coating
The Blonde Sauce
- 1 ½ tablespoon all-purpose einkorn flour
- 2 tablespoon olive oil Spanish preferred
- ½ white onion finely chopped
- ⅔ cup white wine
- 3 cups beef stock
- sea salt to season
Instructions
- Chop the Onions, Garlic, and Parsley: Wash your hands with soap and water. Use a knife and cutting board to chop the onions, garlic, and parsley needed for this recipe.
- Make the Béchamel Sauce: Place the butter in the saucepan and turn the stove to low heat. Once the butter is melted, add the flour a little at a time. Stir continuously. It will form a creamy paste. Keep stirring for a few minutes. Add the milk a little at a time while stirring. Use a box grater to grate the nutmeg over the pan. Add some salt and stir. This béchamel needs to be stirred for 10-15 more minutes. The sauce will be thick and have large bubbles. Then stir some more. After 8 minutes, your sauce should be quite thick. Set the béchamel aside for now.
- Sauté the Onions & Garlic: Get started on the meatballs. Add the oil to a pan over low heat. Once the oil is hot, add the onions and garlic. Give it a stir. The onions will be tender and translucent when they're done.
- Combine the Meatball Ingredients: Add the meats to a large bowl. Add the parsley, salt, and pepper to the bowl. Throw in the onions, garlic, and egg yolks. Mix everything together with your hands or a spoon.
- Gently Mix in the Béchamel: Add the béchamel to the meat mixture a little at a time. Once it has been completely absorbed, move on to the next step.
- Form the Meatballs: María says to divide the mixture into 4 parts and then each part into 5-6 portions. Roll each portion in your hand until it forms a ball and set them on a clean surface.
- Cook the Meatballs: Add some oil to a deep pan. Turn the stove to high heat. Make sure the oil is about ¼ the height of the meatballs. When the oil is hot, add as many meatballs as you can fit into the pan. They should not be touching in the pan. Fry the meatballs for 3 to 4 minutes. They will be light brown when finished. Try to only turn them once to cook evenly. Set them aside when finished and turn the heat to low.
- Toast the Flour for the Blonde Sauce: Add the flour to a small pan and toast over low heat. Stir constantly and turn off the heat when the flour is a light golden brown.
- Sauté the Onion: Pour the olive oil into a large pan and heat over medium heat. Add the onion to the pan and sauté the onion until it is light brown. Add the toasted flour to the pan while stirring and cook for a few minutes.
- Add the Wine and the Stock: Add the white wine and the beef stock to the pan, little by little, while stirring continuously. Cook for 5-6 minutes. The sauce will be light. Save some of the beef stock for the next step.
- Add the Meatballs to the Sauce: Transfer the meatballs to the pan with the sauce. Gently shake the pan to make sure the meatballs are evenly coated in the sauce. Turn the heat down and cover the pan. Let the meatballs cook for 35 to 40 minutes. Add some more beef stock as needed to achieve the desired consistency. María suggests serving the meatballs with mashed potatoes, 'fideo' pasta, or rice. You can add parsley as a garnish.
Notes
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/spanish-meatballs-in-sauce
Nutrition
Calories: 492kcalCarbohydrates: 8gProtein: 27gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 152mgSodium: 299mgPotassium: 649mgFiber: 1gSugar: 4gVitamin A: 222IUVitamin C: 2mgCalcium: 109mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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