Beef Albondigas & Patatas Bravas

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  ¼ tsp
• garlic powder
  1 tsp
• ground beef
  8 oz
• mayonnaise
  2 tbsp
• mixed greens
  2 c
• olive oil
  3 tbsp
• panko breadcrumbs
  2 tbsp
• parsley
  1 unit
• potatoes
  12 oz
• romesco sauce
  3 oz
• salt
  ¼ tsp
• savory paprika blend
  2 tsp
• sherry vinegar
  2 tbsp
• sugar
  1 tsp
• vidalia onion paste
  2 tbsp
• water
  1 tbsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• large pan
• medium bowl

1. 

   1

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce.
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , half the savory paprika blend , salt , and black pepper . Roast until browned and crispy ⏱️ 20-25 minutes .

   potatoes: 12 oz, olive oil: 3 tbsp, savory paprika blend: 2 tsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   In a small bowl , combine mayonnaise , garlic powder , 1 tsp sherry vinegar , a pinch of salt, and a pinch of black pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

   mayonnaise: 2 tbsp, garlic powder: 1 tsp, sherry vinegar: 2 tbsp, water: 1 tbsp
4. 

   4

   In a medium bowl , gently combine ground beef , panko breadcrumbs , vidalia onion paste , remaining savory paprika blend, ½ tsp salt, and a pinch of black pepper. Form mixture into small meatballs.

   ground beef: 8 oz, panko breadcrumbs: 2 tbsp, vidalia onion paste: 2 tbsp
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over ⏱️ 4-6 minutes .
6. 

   6

   While meatballs cook, in a second medium bowl , whisk together remaining sherry vinegar, 2 tbsp olive oil, a pinch of sugar , salt, and black pepper. Toss with mixed greens .

   sugar: 1 tsp, mixed greens: 2 c
7. 

   7

   Warm romesco sauce with beef stock concentrate and a splash of water in a small saucepan. Divide potatoes, meatballs, and salad between serving plates. Drizzle potatoes with garlic aioli. Spoon romesco sauce over meatballs. Garnish with parsley . Serve family style.

   romesco sauce: 3 oz, beef stock concentrate: 1 unit, parsley: 1 unit