by Chef Matthew Krenz

Meatballs were always in rotation at my family’s house growing up. As a parent, I get the allure of something to keep tiny hands busy, and building some beautiful memories. This Spanish variety of meatball has a bit more tooth and deeper flavors, and when paired with the Spanish cheese puff Buñuelos, you have a beautiful combination to make a great game day app. A riff on a meatball sub, this bite-sized snack is a party pleaser, and pairs beautifully this time of year with your favorite local brew.

Albondigas con salsa tomate (Meatball with tomato sauce)

Makes 20-30 small meatballs

1lb. ground beef
8 spring onions, thinly sliced
5 garlic cloves, minced
6 tbsp. parmesan, fresh grated
2 tbsp. fresh thyme, chopped
Salt and pepper, to taste
2 tbsp. olive oil
5-6 medium fresh tomatoes, chopped
2 oz. red wine
1-2 tbsp. rosemary, finely chopped
salt to taste

1. In a mixing bowl, combine ground beef, spring onions, parmesan, garlic and thyme, salt and pepper. Cover and refrigerate for 30 minutes.
2. Shape one small meatball, just larger than a grape, and cook in a small saute pan for 2-3 minutes, or until cooked through, to check the seasoning.
3. Once you are happy with the seasoning, shape the remaining meatballs and cook. Strain off excess grease and add olive oil, chopped tomatoes, red wine, rosemary, and salt to the pan.
4. Bring to a simmer and cook for 5-10 minutes or until cooked through (to 165 degrees).
5. Serve immediately with buñuelos (recipe follows), fresh cheese of your choice (goat cheese could be a great combination), and other accouterments.

Buñuelos

Makes 2 dozen small puffs

¼ cup butter, diced
¼ tsp. salt
1 c. water
1 c. all-purpose flour (sifted)
2 whole eggs, plus 1 yolk
2 tsp. dijon (optional)
1 tsp. chipotle or smoked paprika
½ c. finely grated aged manchego cheese

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. To a saucepan over high heat, add butter, salt, and water and bring to a boil.
3. Add all the sifted flour to the boiling liquid and stir vigorously on medium-low to low heat for 3-4 minutes until a dough forms.
4. Using a stand mixer with a paddle attachment, mix dough at low speed 1-2 minutes until slightly cooled.
5. One at a time on low speed, add dijon, chipotle/paprika, and manchego, then each egg and the yolk. Continue mixing on low speed until fully incorporated.
6. Place your dough in a piping bag or a gallon Ziploc with one corner cut.
7. Pipe dough into circles about the size of a ping pong ball, about 2-3 inches apart. You can put some water on your fingers and fix any blemishes you don’t love, but these will puff up and change a bit in the oven.
8. Bake for 10 minutes at 425°F, then reduce oven heat to 350°F and cook for another 10-15 minutes. They should be crispy on the outside and tender with a nice, airy middle.
9. Cut in half horizontally and fill with albondigas, creating a slider. Eat immediately or refresh in the oven before serving.

Enjoy!

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