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Tuesday, August 22

Albóndigas with mushrooms

Butter, unsalted
2 tablespoons
Flour, all-purpose
2 tablespoons +
1 tablespoon +
Milk, whole
½ cup
Beef, ground chuck
1 pound
Pork, ground
½ pound
Eggs, lightly beaten
2 large
Parsley, minced
3 tablespoons +
¼ cup
Wine, white Rioja or champagne
1 tablespoon +
½ cup
Garlic, grated
3 cloves +
5 cloves
Paprika, sweet
1 teaspoon +
½ teaspoon
Salt, kosher

Pepper, freshly ground

Oil, extra-virgin olive
2 tablespoons +
2 tablespoons +
2 tablespoons +
2 tablespoons
Tomatoes, halved crosswise
2 medium
Onion, minced
½ cup
Carrot, finely chopped
½ cup
Sherry, dry
3 tablespoons
Chicken stock, low-sodium
2 cups
Mushrooms, mixed, cut into 1-inch pieces
1 pound
  1. In a small saucepan, melt 2-tablespoons butter. 
  2. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. 
  3. Gradually whisk in the milk, and cook until thick, about 2 to 3 minutes. 
  4. Scrape into a large bowl, and let cool slightly. 
  5. Add the chuck, pork, eggs, 3-tablespoons parsley, wine, 3-cloves garlic, paprika, 1-teaspoon salt, and 1-teaspoon pepper; mix well. 
  6. Cover and refrigerate for about 2 hours. 
  7. Form the meat mixture into 1 ½-inch balls. 
  8. In a large saucepan, heat 2-tablespoons oil. 
  9. Dredge half of the meatballs in flour. 
  10. Cook over moderately high heat, turning until browned on all sides, about 8 minutes; transfer to a plate. 
  11. Repeat with 2-tablespoons oil and meatballs; don’t wipe the pan. 
  12. Grate the tomatoes on the large holes of a box grater in a bowl until only the skins remain; discard the skins. 
  13. Add the onion, carrot, garlic, and a generous pinch of salt to the saucepan, and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. 
  14. Add the tomatoes and paprika, and simmer over moderate heat until slightly reduced, about 3 to 5 minutes. 
  15. Transfer to a blender, and puree until very smooth. 
  16. Return to the saucepan, whisk in the stock, and bring to a boil; season with salt and pepper. 
  17. Add the meatballs to the sauce, cover, and simmer over moderately low heat until cooked through, about 15 minutes. 
  18. Uncover and simmer until the sauce thickens, 5 minutes. 
  19. Stir in the 1/4-cup parsley, cover, and keep warm over very low heat. 
  20. In a large skillet, heat 2-tablespoons oil until shimmering. 
  21. Add half of the mushrooms; season with salt and pepper, and cook over moderately high heat, stirring occasionally, until browned, about 8 minutes. 
  22. Transfer to a bowl, and repeat with the remaining oil and mushrooms. 
  23. Spoon the meatballs and sauce into bowls, top with the mushrooms, and serve. 
Recipe from Food&Wine Magazine, September 2017.

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