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Albóndigas with Mushrooms
Ingredients
  • subheading: MEATBALLS:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour, plus more for dredging
  • ½ cup milk
  • 1 pound ground chuck
  • ½ pound ground pork
  • 2 large eggs, lightly beaten
  • 3 tablespoons minced parsley
  • 1 tablespoons white Rioja or other dry white wine
  • 1 large garlic clove, grated
  • 1 teaspoon sweet paprika
  • Kosher salt
  • Pepper
  • ¼ cup extra-virgin olive oil
  • subheading: SAUCE:
  • 2 medium tomatoes, halved crosswise
  • ½ cup minced onion
  • ½ cup finely chopped carrot
  • 5 garlic cloves, minced
  • Kosher salt
  • Pepper
  • ½ teaspoon sweet paprika
  • 1 tablespoon all-purpose flour
  • ½ cup white Rioja or other dry white wine
  • 3 tablespoons brandy or dry sherry
  • 2 cups chicken stock or low-sodium broth
  • ¼ cup finely chopped parsley
  • subheading: MUSHROOMS:
  • ¼ cup extra-virgin olive oil
  • 1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces
  • Kosher salt
  • Pepper
Steps
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