Meatballs with Peas and Artichokes from Cataluña | MANDONGUILLES AMB CARXOFAS
Course: MainServings
2
peopleCooking time
40
minutesExperience the classic flavors of Catalunya with this delectable meatballs recipe featuring peas and artichokes. Perfect for a savory main course, this dish combines ground pork and beef with a rich tomato base, accented with a hint of cinnamon, white wine, and a traditional picada of almonds and saffron. Serve this Spanish cuisine masterpiece and transport your taste buds to the heart of the Mediterranean.
Ingredients
- Meatballs with Peas and Artichokes
400g ground pork
400g ground beef
75g ground pork belly
olive oil
flour
100g peas
2 artichokes
2 large tomatoes/150ml purée
an onion
a few cloves of garlic
parsley
2 small slices of bread soaked in milk
an egg
cinnamon powder
half a glass of white wine
100ml water/light chicken stock
15g almonds
a small slice of fried bread/carquiñolis
a pinch of saffron
salt and pepper
Directions
- Meatballs with Peas and Artichokes
- Chop up garlic and parsley very finely. Squeeze the milk out of the soaked bread and add to a bowl with the ground pork, beef, cinnamon powder, garlic, parsley, and egg. Season with salt and pepper, then combine to make the meatball mixture.
- Form the meatball mixture into balls, coat with flour, then fry in olive oil until golden brown and remove.
- Chop the onion and gently fry in the same oil, add garlic then tomatoes. Reduce until thick and jammy.
- Clean the artichokes and prepare by cutting off the top, peeling the outer sections, cutting into quarters and removing the centre. Leave in lemon water to avoid discoloration.
- Once thickened, add wine to the tomato mixture and reduce. Then add stock or water and cook for 10 minutes.
- Form the picada using almonds, fried bread or carquiñolis, saffron, and a drop of wine in a mortar.
- Add meatballs, artichokes, peas, and picada to the tomato mixture, cover, and cook for a final 30 minutes until artichokes are soft.
