My Goals and Discoveries
Moist yet sturdy meatballs
The right amount of panade and pulsing—versus processing—the mixture in a food processor make for tender, intact meatballs.
Streamlined cooking method
Cooking the meatballs directly in the sauce is gentle and requires less fuss than browning the meatballs and then simmering them.
Flavorful, lightly thickened sauce
Paprika and saffron add depth to the sauce base of white wine, broth, and onion. The finely ground nuts and bread in the picada bulk up the brothy cooking liquid, and the garlic and parsley add flavor and freshness.