Meatballs jardinière-style

Ingredients

• to tasteGarlic
• to tasteOnion
• to tasteCarrot
• to tastePeas
• to tasteChopped tomatoes
• to tasteWhite wine
• to tasteBeef stock
• to tasteSalt
• to tasteBlack pepper
• to tasteOlive oil

Instructions

1. 1

   Prepare the meatballs

   Soak the breadcrumbs in milk until softened. Meanwhile, cook the garlic and onion until soft. In a large bowl, combine the minced meat, chopped fresh parsley, softened garlic and onion, soaked breadcrumbs and beaten egg; mix until evenly combined. The linked meatball recipe provides the full ingredient list and preparation details.

2. 2

   Shape and brown

   Take small portions of the meat mixture with a tablespoon, shape them into balls and coat them in flour. Heat plenty of olive oil in a deep frying pan over medium-high heat, then fry the meatballs in batches of four or five so the oil does not cool too much. Adjust the heat if they brown too quickly or slowly. Once lightly browned, usually after 3–4 minutes depending on their size, lift them out with a slotted spoon, drain and set on kitchen paper. Finely chop the garlic and onion, and dice the carrot.

3. 3

   Soften the onion

   Strain the frying oil and use enough to cover the base of a casserole. Set it over medium heat and add the chopped garlic. Let it colour briefly, then add the onion, a pinch of salt and cook for 5–6 minutes, stirring.

4. 4

   Cook the vegetables

   Stir in the carrot and cook for 5 minutes. Add the chopped tomatoes, another pinch of salt and some ground black pepper. Mix and cook for a further 2 minutes.

5. 5

   Simmer the sauce

   Turn up the heat and pour in the white wine; brandy can be used instead. Cook for a couple of minutes, until the alcohol has evaporated. Add the hot beef stock and bring the sauce to a boil, then reduce the heat to medium-low and simmer for 15 minutes.

6. 6

   Finish the meatballs

   Add the meatballs to the casserole and stir them into the sauce. Bring it back to a boil, then cook for 10 minutes. After the meatballs have cooked for 3 minutes, add the peas and cook for the remaining 7 minutes.

What are meatballs jardinière-style?

Albóndigas a la jardinera is a Spanish home-style dish of meatballs simmered with vegetables in a savoury sauce. The name points to the vegetable-filled sauce, here made with carrot, peas and tomato.

This version browns the meatballs before they go into the casserole, then lets them finish cooking in the stock-based sauce. That brings the meat and sauce together while the vegetables cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 0g protein, 0g carbs, 0g fat.

The meatballs provide most of the protein and fat, while the breadcrumbs used in their mixture and the vegetables contribute carbohydrates. Olive oil also adds fat to the dish; serving it with extra vegetables and a modest portion of bread, rice or potatoes can help balance the plate.

Build the meatball mixture

Soaked breadcrumbs: the method softens bread in milk before mixing it with minced meat, beaten egg, parsley and softened garlic and onion. Mix until the ingredients are evenly distributed, without working the mixture more than needed.

Shape: form small, similar-sized balls so they cook at roughly the same rate. A light flour coating helps them brown in the hot oil.

Brown in batches

Hot oil: fry the meatballs in batches of four or five over medium-high heat, as the method directs. Crowding the pan can cool the oil and make browning less even.

Colour: aim for a light golden exterior after about 3–4 minutes, adjusting the heat if needed. They will finish cooking later in the sauce, so this stage is for browning rather than cooking them through.

Cook the sauce in stages

Aromatic base: briefly colour the garlic, then cook the onion with salt for 5–6 minutes until soft. Keep the garlic moving so it does not burn.

Vegetables and tomato: give the carrot 5 minutes before adding the chopped tomatoes, salt and pepper for another 2 minutes. This sequence gives the vegetables time to soften before the stock goes in.

Judge the simmer

Wine and stock: simmer the wine for a couple of minutes until the alcohol has evaporated, then add hot beef stock. Once the sauce boils, lower the heat and simmer it for 15 minutes.

Meatballs and peas: return the browned meatballs to the sauce for 10 minutes of cooking. Add the peas after the first 3 minutes so they cook for the final 7 minutes without being in the pot for the full simmer.

Serve with something to catch the sauce

The sauce is well suited to bread, rice or potatoes, which can make the meal more substantial. For a lighter plate, serve the meatballs with extra vegetables or a simple green salad.

The recipe makes four servings and takes about 60 minutes in total. The meatballs are ready when cooked through, and the sauce should cling to them rather than look watery.

Recipe notes & tips

• Keep the meatballs similar in size so they brown and finish cooking evenly.
• Fry in batches of four or five to help maintain the oil temperature.
• Adjust the heat if the meatballs colour too quickly or take too long to brown.
• Use hot beef stock when adding it to the sauce.
• Add the peas after the meatballs have simmered for 3 minutes, as directed.

Variations

• Brandy: use it in place of the white wine, as the method suggests.
• More peas: increase the peas for a more vegetable-forward sauce.
• Extra carrot: add more diced carrot if you prefer a sweeter, chunkier sauce.
• Serving side: serve with rice, potatoes or bread to make the meal more filling.

Common mistakes to avoid

• Crowding the pan: the oil temperature can drop; fry the meatballs in batches of four or five.
• Burning the garlic: let it colour only briefly before adding the onion.
• Skipping the wine reduction: cook it for a couple of minutes before adding the stock.
• Adding peas too early: add them after the meatballs have cooked for 3 minutes, then simmer for 7 more.
• Expecting the meatballs to cook through while frying: brown them lightly, then finish them in the sauce.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a little water or stock if the sauce has thickened.

Frequently asked questions