Pork Albondigas
Executive chef of Amada, Jose Garces is making delicious meatballs and pairing them with a sherry and foie gras cream.

Ingredients for the Meatballs

  • Ground Pork, 2#
  • Panko Bread Crumbs, ¼ cup
  • Caramelized Onions, ½ cup
  • Roasted Garlic Puree, 1 Tablespoon
  • (peeled garlic cloves cooked covered in canola oil at 300 degrees until light golden brown)
  • Smoked Paprika, 1 Tablespoon
  • Kosher Salt, 2 Tablespoons
  • Milk, ½ cup
  • Eggs, 2 each
  • Flat Leaf Parsley, 2 Tablespoons finely chopped
  • Mint, 1 Tablespoon finely chopped

Ingredients for Sherry and Foie Gras Cream

  • Shallots 1 cup sliced thinly
  • White Onion ½ cup sliced thinly
  • Vegetable Oil, 1 Tablespoon
  • Sherry Wine 2 cup
  • Heavy Cream 2 cup
  • Foie Gras 1 cup
  • Fresh Thyme 2 sprigs
  • Fresh Bay Leaf 1 piece
  • Black Peppercorns 5 pieces

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Directions for Meatballs

1. Combine Panko, Caramelized Onions, Roasted Garlic Puree, Milk, Eggs, Smoked Paprika and Salt in the bowl of a food processor and blend until smooth
2. Add Mint and Parsley and pulse in the food processor until fully incorporated (approx. 10-15 seconds)
3. n a large bowl, combine bread crumb mixture with pork and knead by hand until well incorporated, mixed and tacky (approx. 6-8 minutes)
4. Place in refrigerator to set up for approximately 15 minutes until well chilled
5. Shape the balls in to 1 tablespoon size spheres
6. Heat Deep fryer to 350 degrees
7. Gently fry the meatballs at that temperature until they are golden brown
8. Remove from fryer and place on sheet pan
9. Place in 400 degree oven until meatballs are just cooked through (approximately 5 minutes)

Directions for Sherry and Foie Gras Cream

1. In a small saucepot, warm vegetable oil over medium heat
2. Add Shallots and White Onion and cook until onions and shallots are translucent and fully softened
3. Deglaze with the sherry
4. Using a coffee filter or cheese cloth, tie the thyme bay leaf and peppercorns into a bundle
5. Add into pot along with the sherry and allow the sherry to reduce by hal
6. Add Cream and allow the mixture to reduce again by half
7. Add the foie gras and bring to a simmer
8. Allow the foie gras to steep in mixture until it is fully melted (approx. 10 minutes)
9. Remove sachet and, using a blender, puree until smooth

- IQF English Peas, Blanched 1 cup
- Manchego Cheese, Grated Finely 1 cup
- Canned Black Truffles, Finely Chopped ¼ cup
- Micro Arugula, 1 cup

Directions for Meatballs

1. Combine sherry & foie gras cream and cooked meatballs in a large sauté pan
2. Simmer until Meatball are well coated in the sauce (approx. 3 minutes)
3. Add in English peas and cook until they are warmed through
4. Remove from heat and place the meatballs and sauce in a bowl
5. Garnish with Manchego cheese, black truffle & micro arugula

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