2023 Vuelta España - Stage 1: Barcelona.
The Vuelta kicks-off with a team time trial through the streets of Barcelona. It’ll be a fast ride as it’s only about 9 miles. I thought I’d follow suit by having something quick. If you find yourself in a bar in Barcelona, you’re bound to be served some tapas with your tasty beverages. This is an interesting twist on those cocktail meatballs you always have at tailgates and potlucks in America. Instead of grape jelly and chili sauce, these garlicky meatballs are coated in a sweet and savory sauce made with peaches, and a punch of cinnamon.
Meatballs with Peaches Albondigas con Melocotones, Tapas: A Taste of Spain in America, José Andrés
Meatballs
Half slice of white bread (stale or toasted)
Milk
¼ lb ground beef
1 garlic clove, minced
2 tbsp parsley, minced
½ beaten egg
Flour
Olive oil
Sauce
2 tsp pine nuts
1 tbsp sugar
2 tbsp butter
Peach, peeled and sliced
2 tbsp sherry vinegar
1.5 cups chicken stock
Cinnamon stick
1 tsp parsley, minced
In a medium skillet, toast the pine nuts for the sauce over medium heat, for a few minutes until browned. Remove from the skillet and reserve.
Meanwhile, break up the bread into small pieces and coat with some milk, allowing it to soak.
In a medium bowl, combine the beef, garlic, parsley, and egg with some salt and pepper. Squeeze the milk from the bread and add to the bowl as well and begin to mix the ingredients, forming the meat into ~1-inch sized balls.
Place enough oil in the now empty skillet to a depth of ¼ inch and heat over medium heat for a few minutes.
While the oil heats up, place some flour in a large ziplock bag and toss in the meatballs and shake. Remove the meatballs to a tray or plate, shaking off the excess flour.
When the oil has warmed, add in the meatballs and cook until browned all over, about 8 minutes. Remove and allow to drain on some paper towels.
While the meatballs are frying away, place the sugar in a different skillet, over medium heat. After a minute or so the sugar should start to tint slightly. Stir in the butter. Once fully melted, add in the peaches, stirring occasionally until the peaches start to brown, a few minutes.
Remove the peaches with a slotted spoon to a dish. Then, add the vinegar, reducing by half.
Then, add in the stock, pine nuts, and cinnamon stick. Simmer until the sauce has reduced slightly, then add in the meatballs and continue to cook until the sauce has thickened and is almost syrupy, ensuring to turn the meatballs to coat them with the sauce and cook.
Add the peaches back to the pan, just to rewarm and then spoon everything, except for the cinnamon stick, into a small bowl or dish. Sprinkle with some parsley and serve.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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