The Not So Skinny Cook

Mommy’s Spanish Meatballs

Makes 36 meatballs, 6-8 servings

Ingredients

• 3 lbs Beef (80/20), can sub ground pork
• 4 onions, finely diced
• 1 head garlic, finely diced
• 2T Worcestershire Sauce
• 2t fresh Thyme
• 3 eggs, beaten
• 3-4 cups breadcrumbs
• 1 cup sherry (sub white wine if you don’t have sherry)
• 6-8 cups beef broth
• 3 bay leaves
• olive oil
• salt and pepper to taste
• French Bread (for serving)

Instructions

1. Prep meatballs
   1. Lay parchment paper on baking sheet, and use to put assembled meatballs on. Add breadcrumbs to a shallow bowl or plate. Set both aside.
   2. Mix together in a large bowl
      • 1/2 the onions
      • garlic
      • Worcestershire sauce
      • thyme
      • beaten eggs
      • salt and pepper to taste
   3. Add meat and mix well
   4. Make meatballs: form balls about 1.5 inches in diameter, roll in breadcrumbs, set on tray
2. Heat a thin layer of oil in a large pot (I used an enameled Dutch over) over medium to medium-high heats
3. Brown meatballs in batches, ensuring they are not touching, for a couple minutes on each side until medium brown. Add oil between batches if needed. Set aside when done. IF a lot of grease drain off all but 2 Tablespoons. (this takes ~45min to 1 hr)
4. In same pot brown the other 1/2 of diced onions, about 10-15 minutes.
5. Deglaze pan with sherry. Scrapes bits off bottom.
6. Add meatballs back to pan. Add bay leaves, 2-3T breadcrumbs (to thicken sauce) and beef broth to cover (or almost cover).
7. Reduce temp to low, cover, and cook for at least 20 minutes.
8. Taste, add salt, pepper, and Worcestershire sauce to your liking.
9. Serve in bowls with French Bread