Beef Albondigas & Patatas Bravas

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• garlic powder
  2 tsp
• ground beef
  20 oz
• mayonnaise
  4 tbsp
• mixed greens
  8 oz
• oil
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parsley
  ½ oz
• potatoes
  24 oz
• romesco sauce
  3/4 c
• salt
• savory paprika blend
  2 tbsp
• sherry vinegar
  3.333 tbsp
• sugar
• vidalia onion paste
  1 oz
• water

🍳 Cookware

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

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Roughly chop parsley .

   potatoes: 24 oz, parsley: ½ oz
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of oil , half the savory paprika blend (you'll use the rest later), salt , and black pepper . Roast on top rack until browned and crispy, 20-25 minutes ( ⏱️ 25 minutes ).

   oil, savory paprika blend: 2 tbsp, salt, black pepper
3. 

   3

   In a small bowl , combine mayonnaise , garlic powder , 1 tsp sherry vinegar (2 tsp for 4 servings), salt, and pepper (you'll use the rest of the vinegar later). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside until ready to serve. In a separate small bowl ( medium bowl for 4 servings), combine romesco sauce , beef stock concentrate , and 3/4 cup water (1 1/2 cups for 4 servings).

   mayonnaise: 4 tbsp, garlic powder: 2 tsp, sherry vinegar: 3.333 tbsp, water, romesco sauce: 3/4 c, beef stock concentrate: 2 unit
4. 

   4

   In a medium bowl , gently combine ground beef , panko breadcrumbs , vidalia onion paste , remaining savory paprika blend, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. Form into 10-12 1-inch meatballs (20-24 meatballs for 4 servings).

   ground beef: 20 oz, panko breadcrumbs: ½ cup, vidalia onion paste: 1 oz
5. 

   5

   Heat a drizzle of oil in large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes ( ⏱️ 6 minutes ). Reduce heat to medium; stir in romesco mixture. Cook, stirring occasionally and spooning sauce over meatballs, until meatballs are cooked through and sauce has thickened, 2-4 minutes ( ⏱️ 4 minutes ). TIP: Add a splash of water if sauce seems too thick.
6. 

   6

   While meatballs cook, in a second medium bowl , whisk together remaining vinegar, olive oil , a pinch of sugar , salt, and pepper (4 TBSP olive oil and a big pinch of sugar for 4 servings). Add mixed greens and half the parsley to bowl with dressing; toss to combine.

   olive oil: 2 tbsp, sugar, mixed greens: 8 oz
7. 

   7

   Place albondigas and sauce, potatoes, and salad in separate shallow serving bowls. Drizzle potatoes with garlic aioli; garnish with remaining parsley. Serve everything family style.