Since it’s Easter n 'at.
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I’ve made this one, and more than once. It’s very good!
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Good to know! We still have some ground lamb in our freezer from our share, and no definitive dinner plans for Sunday. It’s really fatty, so we’re likely to fry the meatballs in our air-fryer, then finish in that sauce.
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The air fryer works very well with meatballs. They crisp up nicely.
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These look interesting. The pork and beef meatballs are served in a Catalan-style white wine, parsley, saffron and almond sauce.
Another Spanish saffron and almond sauced meatball recipe.
Refreshing piece to read. Thanks for posting. Happy sails!
Just curious: why would one add sparkling water to a meatball recipe? Can anyone enlighten me? TIA.
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if you Google , some bloggers claim it makes the meatball lighter or juicier.
San Pellegrino is capitalizing on this.
https://www.sanpellegrino.com/ca/en-ca/sparkling-drinks/zesty-food/meatballs
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I immediately assumed it was the same principle as using seltzer to make matzoh balls.
BTW in that article she talks about meatballs with celeraic sauce. YUM.
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Like seltzer is used in tempura batter?
Irene Matys’ Cypriot keftedes include pork, beef, milk, bread, grated potato, onion and mint. I will try them tonight.
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