Basque In The Glory Recipe
wagyu albondigas meatballs & shrimp, sofrito with pimenton, piquillo pepper, foccacia croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Sofrito
Focaccia Croutons
Method
Meatballs Preparation
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine the wagyu ground beef, panko breadcrumbs, egg, minced garlic, chopped parsley, salt, black pepper, and chopped shrimp. Mix until well combined.
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs, approximately 2.5 cm in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 3
Cook the Meatballs
Preheat your oven to 200°C (400°F). Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through and golden brown.
Sofrito Preparation
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 5
Add the Garlic and Peppers
Stir in the minced garlic, red bell pepper, and chopped piquillo peppers. Cook for an additional 5-7 minutes, until the peppers are tender.
- 6
Incorporate Tomato Paste and Spices
Add the tomato paste, pimentón, salt, and black pepper. Stir well and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Focaccia Croutons Preparation
- 7
Prepare the Croutons
In a bowl, toss the cubed focaccia bread with olive oil, salt, and dried oregano until evenly coated.
- 8
Bake the Croutons
Spread the seasoned bread cubes on a baking sheet and bake in a preheated oven at 200°C (400°F) for 10-12 minutes, or until golden and crispy.