Meatballs in Black Truffle Sauce (Albondigas a la Trufa)
The black truffle sauce adds delicate flavor and aroma to these Spanish meatballs, or albondigas, recipe.
Course: Appetizer, Main
Keyword: meatballs, truffles
Author: Omar Allibhoy
2sliceswhite breadcrusts removed, broken into pieces
scant 2/3 cup whole milk
2 1/4cupsfinely mincedground beef (or a mixture of meats, such as pork, chicken or turkey)
Salt and freshly ground black pepper
Plainall-purpose flour, for dusting
Olive oilfor frying
FOR THE BLACK TRUFFLE SAUCE
1tablespoon+ 2 tsp butter
A drizzle of olive oil
1bunch spring onionsscallions, finely chopped
1heaped cup button or oyster mushroomsfinely chopped
3 1/2tablespoonplainall-purpose flour
2cupsbeefchicken or vegetable stock
1teaspoonfinely chopped rosemary
Place the bread in a bowl and pour over the milk. Set aside to soak.
In a separate bowl, mix together the meat and the pâté. Add the soaked bread and season with salt and freshly ground black pepper. Mix until smooth and well combined. Form meatballs by rolling walnut-sized pieces of the mixture between your hands. They should be about 1oz each. Dust the meatballs in flour.
Heat some oil in a shallow pan over a medium-high heat and fry the meatballs just until they are golden. Do not overcook at this stage as we are going to finish them in the sauce. Set aside.
To make the sauce, heat the butter and olive oil in a pan over a medium-low heat and add the finely chopped spring onions, carrot and mushrooms. Cook for about 10 minutes, until the onion is transparent. Reduce the temperature to low and add the flour to the pan, stirring with a wooden spoon to make a roux. Cook for about 4 minutes and then add the wine, continuing to stir until you get a paste and the alcohol has evaporated, then add the stock with the salt and rosemary. Keep stirring and cooking until the sauce thickens, then add the cream, stirring so that the mixture doesn’t split or curdle. Add the meatballs to the sauce and cook for a further 5 minutes.
Grate the truffles into the sauce and serve immediately as the truffles lose their aroma quickly.
Used with permission from Spanish Made Simple: Foolproof Spanish Recipes fro Every Day by Omar Allibhoy, Quadrille Publishing, 2017. Photos by Martin Poole.