In Spain, meatballs and ground meat stuffings are made with a mix of different meats, most commonly a half-and-half mixture of veal and pork. I asked why. The answer was that veal was once the prestigious expensive partner and pork the plebeian one that made the mix cheaper and provided some fat, but you can use one or the other meat alone. The bread soaked in milk or water and the egg make the mix go further and give the meatballs a soft, moist texture. Meatballs are poached in various sauces. Here the sauce has white wine and is thickened and given a characteristic Catalan flavor with a picada-a paste of fried almonds, bread, and garlic. The meatballs are traditionally rolled in flour before frying, but some cooks now omit this step.Meatballs are supposed to be poor man's food, but these are anything but-the flavors are an extraordinary combination.
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