Beef Albondigas
Beef Albondigas And Patatas Bravas With Garlic Aioli, And Mixed Salad
PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 950/ Protein 33g
DIFFICULTY LEVEL: MediumINGREDIENTS: Parsley, 1 TBSP Savory Paprika, 2 TBSP Mayo, 1 TSP Garlic Powder, 1/4 Cup Romesco, 1/8 Cup Vidalia Onion Paste, Mixed Greens, Potatoes, 1 TBSP Beef Bouillon Paste, Ground Beef, 1/8 Cup Sherry Vinegar, 1/4 Cup Panko Bread Crumbs
Step 1: Prep
Wash and dry produce
Preheat oven to 425 degrees
Dice potatoes
Roughly chop parsley
Step 2: Roast Potatoes
Toss potatoes on a baking sheet with a large drizzle of oil, half the savory paprika, and 1/4 TSP of salt and pepper
Roast for 25 minutes
Step 3: Prep Aioli and Romesco
In a small bowl, combine mayo, garlic powder, 1 TSP vinegar. Stir in 1 TSP of water at a time until reaches drizzling consistency
Set aside until ready to serve
In a separate bowl combine romesco sauce, bouillion paste, and 3/4 cups of water
Step 4: Form Meatballs
In a medium bowl, combine ground beef, panko, vidalia onion paste, remaing paprika, and 1/4 TSP of salt and pepper
Form into 1 inch meatballs
Step 5: Cook Meatballs
Heat a drizzle of oil in a large pan over medium heat
Add meatballs
Cook for 6 minutes
Reduce heat to medium, stir in romesco mixture
Cook stirring occasionally and spooning sauce over meatballs
Cook for 4 more minutes, or until meatballs are cooked through, and sauce has thickened
Step 6: Make Salad
While meatballs cook, in a second bowl whisk together remaining vinegar, 2 TBSP oil, 1/4 TSP of sugar, salt and pepper
Add mixed greens, and half the parsley to bowl with dressing
Toss to combine
Step 7: Finish and Serve
Place albondigas and sauce, potatoes, and salad in separate shallow serving bowls
Drizzle potatoes with garlic aioli, garnish with remaining potatoes
Serve hot and enjoy!
