HEARTY Kidney Bean "Meatballs" | Spanish-Style in Garlic Sauce

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Drain and rinse the kidney beans, shake off the excess water, then mash them well in a large bowl.
2. Add the breadcrumbs, egg, finely chopped shallot, finely grated garlic and carrot, parsley, paprika and cumin. Season with salt and pepper and mix until it forms a paste-like mixture.
3. Shape the mixture into balls about the size of a golf ball, to make 10 to 12 meatballs.
4. Heat the olive oil in a large frying pan over medium heat.
5. Fry the meatballs in a single layer for 7 to 8 minutes, until golden all over. Remove and set aside.
6. In the same pan over the same heat, add the finely chopped garlic and stir for 15 to 20 seconds. Add the flour and stir, then after 2 minutes add the white wine, thyme and salt and pepper, and simmer. After 3 minutes, add the broth and stir for 3 to 4 minutes, until the sauce is slightly creamy.
7. Return the meatballs to the pan in a single layer, add the peas and spread them evenly. Simmer for 2 to 3 minutes, until the peas are tender.
8. Transfer the meatballs to serving dishes, spoon the garlic sauce over them, sprinkle with chopped parsley and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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