Albóndigas a la Jardinera Stewed Spanish Meatballs with Vegetables
Ingredients
- ⅓ cup panko, or two slices fluffy white bread, crusts removed and torn into small pieces
- ⅓ cup whole milk
- 1 lb. ground veal
- 5 garlic cloves, finely chopped, divided
- 2 Tbsp. finely chopped parsley leaves
- 1 large egg, beaten
- 1 tsp. kosher salt, plus more
- 2 tsp. all-purpose flour, plus more for coating
- Extra-virgin olive oil
- 1 small onion, finely chopped (¾ cup)
- Pinch of crushed red pepper flakes
- ½ cup dry white wine
- 2 bay leaves
- ⅓ cup frozen peas
- ⅓ cup frozen diced carrots
- ½ cup roasted red peppers, thinly sliced
- 3 large Yukon gold potatoes, peeled and finely chopped
- Extra-virgin olive oil
- Kosher salt
Instructions
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