Pairs well with Spanish Poor Man's Meatballs in Onion Sauce (Repápalos Extremeños)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Spanish Poor Man's Meatballs in Onion Sauce (Repápalos Extremeños)
(0.5)
9.2K views • 12d ago
1.0K
123
11.3% engagement
A traditional Spanish dish from Extremadura featuring bread-based meatballs cooked in a flavorful onion sauce. Simple, affordable, and made in one pan in about 30 minutes.
00:20:00 total
Serves 4
easy
Main Various
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🧂
🍋
🍫
🌶️
🍄
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Ingredients
- large eggs - 2 (crack into a large bowl)
- garlic cloves - 3 (finely grated or chopped)
- parsley - 2 tablespoons (8 g) (chopped)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
- breadcrumbs - 1 cup (110 g) (preferably panko, can substitute with regular or finely shredded day-old bread)
- extra virgin olive oil - 1/4 cup (60 ml) (for frying)
- small onion - 1 (finely chopped)
- garlic cloves - 2 (roughly chopped for sauce)
- all-purpose flour - 1 tablespoon (9 g) (to thicken sauce)
- dry white wine - 1/2 cup (120 ml) (can substitute with broth and lemon juice)
- dried thyme - 1/2 teaspoon (0.5 g) (for flavor)
- vegetable broth - 1 1/2 cups (360 ml) (can substitute with chicken or beef broth)
- fresh lemon juice - watch the video to see (optional substitute for wine)
- chopped parsley - watch the video to see (for garnish)
Instructions
- Prepare Meatball Mixture: Crack 2 large eggs into a large bowl. Finely grate or chop 3 garlic cloves and add to the eggs. Add 2 tablespoons chopped parsley, sea salt, and freshly cracked black pepper. Whisk until well combined.
- Add Breadcrumbs and Mix: Add 1 cup (110 g) breadcrumbs to the egg mixture and mix thoroughly until well combined. Press down on the mixture to form a paste-like texture to ensure binding.
- Shape Meatballs: Spoon out portions of the mixture and squeeze in your hands to bind. Shape into golf ball-sized meatballs. Adjust texture by adding more breadcrumbs if too wet or more whisked egg if too dry.
- Fry Meatballs: Heat a large frying pan over medium heat and add 1/4 cup (60 ml) extra virgin olive oil. Once hot, add meatballs in a single layer, evenly spaced. Fry for 6 to 8 minutes, turning to brown all sides. Remove and set aside.
- Prepare Onion Sauce: In the same pan, add 1 finely chopped small onion and 2 roughly chopped garlic cloves. Sauté continuously over medium heat for about 3 minutes until onions are translucent but not browned.
- Add Flour: Add 1 tablespoon (9 g) all-purpose flour to the pan and stir continuously for 2 minutes to cook off the raw flour taste.
- Deglaze and Simmer: Add 1/2 cup (120 ml) dry white wine (or broth with lemon juice as substitute) and 1/2 teaspoon dried thyme. Stir and simmer for 2 to 3 minutes to cook off alcohol.
- Add Broth and Thicken Sauce: Add 1 1/2 cups (360 ml) vegetable broth (or chicken/beef broth). Stir continuously and simmer for 4 to 5 minutes until sauce thickens slightly and becomes creamy.
- Season and Reheat Meatballs: Season sauce with sea salt and freshly cracked black pepper. Return meatballs to the pan in a single layer, gently flipping to coat them in sauce. Simmer for a few minutes until heated through.
- Serve: Transfer meatballs and sauce to a serving dish. Garnish with chopped parsley. Serve alongside roasted potatoes and Spanish red wine for a traditional experience.
