In order to capture the best flavors of this dish I recommend to use a good dry (fino) sherry wine, preferably from Spain. You will find complete differences in flavor when using an ordinary sherry and one from the Andalusian region of Spain. Manzanilla. The brand I buy here in Iowa, is Pedro Romero, a pale dry sherry, fino. If you are from Iowa, it can be found at Gateway Market under dessert wines.
Papas Con Albondigas
- 5 large potatoes chopped
- 1lb ground beef
- 1/2 white onion, diced
- 3-4 garlic cloves, pressed or diced
- 2tbl fresh parsley, cut into small pieces
- 1 farm fresh egg
- 1/4 cup breadcrumbs
- 1tsp celtic sea salt
- 1 cup sherry wine
- pinch of saffron threads (optional)
- 1-2 tbls arrowroot powder to thicken (cornstarch or flour will work fine)
- 2 bay leaves
- Salt and Pepper to taste
- Begin by making the meatballs. In a large bowl mix the ground beef, onion, garlic, parsley, egg, breadcrumbs, and 1tsp salt.
- Form into 2″ meatballs.
- In a large dutch oven (I used my cast iron) warm 1/4 cup (or so) of extra virgin olive oil.
- Brown the meatballs on all sides.
- Once the meatballs are browned, add 1 cup of sherry wine. Bring to a boil, lower the heat and simmer for 20 minutes.
- Once the meatballs have simmered in the wine for 20 minutes, add the potatoes and enough water to cover.
- Add a dash of saffron threads for color (optional), arrowroot powder (or cornstarch) to thicken, 2 bay leaves and salt/pepper to taste.
- Bring to a boil, lower the heat and simmer for 20 minutes or until the potatoes are tender.
This dish is wonderful with crusty bread and a nice green salad.