Albóndigas

Ingredients

• 300 g ground pork
• 200 g ground beef
• 50 g bread
• 60 ml milk
• 1 pcs egg
• 400 g tomatoes
• 1/4 tsp saffron threads
• 30 g pine nuts
• 1 pcs onion
• 3 pcs garlic cloves
• 100 ml white wine
• 45 ml olive oil
• 15 g parsley
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. Soak the bread in milk until soft.
2. Mix the ground pork and beef with the soaked bread, egg, half the minced garlic, chopped parsley, salt, and pepper.
3. Roll into walnut-sized meatballs — about 24 total.
4. Toast pine nuts in a dry pan until golden, about 2 minutes — watch carefully as they burn fast.
5. Set aside.
6. Bloom saffron threads in 2 tablespoons of warm water.
7. Heat the olive oil in a wide, deep pan over medium-high heat.
8. Brown the meatballs in batches on all sides, about 4 minutes total.
9. Remove and set aside.
10. In the same pan, sauté the diced onion until soft, add the remaining garlic, cook 1 minute.
11. Pour in the wine and let it reduce by half.
12. Add the crushed tomatoes and saffron with its liquid.
13. Simmer 10 minutes.
14. Return the meatballs to the sauce, cover, and simmer gently for 20 minutes until cooked through and the sauce has thickened.
15. Scatter toasted pine nuts and fresh parsley over the top.