Sweet potato meatballs in Spanish onion sauce
Spain on a Fork · ♥ 923 likes · 10.5K views · 9 min video
Read about sweet potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 220 g sweet potatoes
Finely shred two washed sweet potatoes on a box grater to 220 g, skins on.
Squeeze all the water out of the shreds through a cheesecloth, or push it out in a colander with the back of a wooden spoon, so the meatballs are not soggy.
- 2 whole large eggs
- 55 g dry plain breadcrumbs
- 35 g finely chopped onion
- 1 cloves garlic
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
- 5 g chopped parsley
- 15 g grated cheese
- sea salt
- freshly cracked black pepper
Mix the shreds with the whisked eggs, breadcrumbs, chopped onion, grated garlic, smoked paprika, cumin, parsley and grated cheese and season with salt and pepper.
Mixing the meatball mixture
Push down on the mixture until it is paste-like and bound, then squeeze spoonfuls in the hand and shape into golf-ball sized balls. Add breadcrumbs if too wet, whisked egg if too dry.
- 60 ml extra virgin olive oil
Heat 60 ml of extra virgin olive oil in a large fry pan over medium heat and add the meatballs in a single layer, evenly spaced.
In the same pan at the same heat, cook the chopped onion and garlic, mixing continuously, 3 to 4 minutes until the onion is slightly translucent.
- 1 whole onion
- 3 cloves garlic
- 9 g all purpose flour
Add the flour and mix for 2 minutes to cook off the raw flavour.
- 120 ml dry white wine
- ½ g dry thyme
Add the white wine and the dry thyme and cook 2 to 3 minutes until the alcohol is gone and the mixture is paste-like.
- 360 ml vegetable broth
Add the vegetable broth and mix gently 4 to 5 minutes until the sauce is slightly creamy, then season with salt and pepper.
Wine, thyme and broth
Return the meatballs in a single layer, flip each one to coat, and simmer 1 to 2 minutes to heat through.
- chopped parsley
Transfer to a serving dish, spoon the onion sauce over and sprinkle with chopped parsley.