white and gold toes

INCREDIBLE WHITE BEAN “MEATBALLS” | SPANISH-STYLE IN ONION SAUCE

These White Bean Meatballs in Onion Sauce are full of flavor, crafted from simple, everyday ingredients, and ready in just over 30 minutes. Pair them with roasted potatoes and a bottle of Spanish white wine for a satisfying and delicious meal.

INGREDIENTS

For the White Bean Meatballs:

  • 15.5 oz can white beans (440 grams)
  • 1/3 cup bread crumbs (45 grams)
  • 1 large egg
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp chopped fresh parsley (8 grams)
  • 1/2 tsp ground cumin (1.5 grams)
  • Sea salt & black pepper, to taste

For the Onion Sauce:

  • 1 small onion, finely chopped
  • 2 cloves garlic, roughly chopped
  • 1 tbsp all-purpose flour (8 grams)
  • 1/2 cup dry white wine (120 ml)
  • 1/2 tsp dried thyme (0.5 grams)
  • 1 1/2 cups vegetable broth (360 ml)
  • Sea salt & black pepper, to taste

Extras:

  • 1/4 cup extra virgin olive oil
  • A handful of chopped fresh parsley

INSTRUCTIONS

  • Drain and rinse the white beans under cold water, then shake off excess moisture. Transfer to a large bowl and mash them using a potato masher or a large fork until well mashed.
  • Add the bread crumbs, egg, chopped onion, chopped garlic, parsley, cumin, and season with sea salt and black pepper. Mix everything together until fully combined, then press the mixture down to create a paste-like consistency.
  • Shape the mixture into meatballs by taking a spoonful and squeezing it in your hands to bind the ingredients together. Form each portion into a golf ball-sized shape.
  • Heat olive oil in a large frying pan over medium heat. Once hot, add the meatballs in a single layer. Cook for 8-10 minutes or until golden and crispy on all sides. Remove from the pan and set aside.
  • In the same pan, add the chopped onion and garlic, stirring continuously. After 3-4 minutes, when the onion becomes translucent, add the flour and stir for 2 more minutes. Add the white wine, dried thyme, and season with salt and pepper. Stir, then let the sauce simmer.
  • After 3 minutes, once the alcohol has cooked off, add the vegetable broth. Continue stirring and let the sauce simmer for 3-4 minutes, until it thickens into a slightly creamy texture.
  • Return the white bean meatballs to the pan in a single layer. Heat through for 2-3 minutes, then remove from the heat.
  • Transfer the meatballs to serving dishes, pour over the onion sauce, and garnish with chopped fresh parsley. Enjoy!

POTATOES AND EGGS BREAKFAST PLATE

A hearty and satisfying start to your day, the Potatoes And Eggs Breakfast Plate is a classic for a reason. This simple yet flavorful dish combines the comforting warmth of roasted or fried potatoes with the versatility of eggs cooked to your preference. Whether you enjoy a simple scramble, a sunny-side-up, or a perfectly poached egg, this breakfast plate offers endless possibilities for customization.

INGREDIENTS

  • 1 cup baby potatoes, halved
  • 1 tablespoon olive oil, plus extra if needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Crushed red pepper flakes, to taste
  • 2 large eggs
  • Handful of baby arugula
  • 1/2 avocado, sliced

METHOD

  • Preheat your oven to 400ºF.
  • Toss the halved baby potatoes with olive oil, seasoning them with kosher salt, pepper, and crushed red pepper flakes to taste.
  • Spread the potatoes evenly on a parchment-lined baking sheet and roast for 35-40 minutes, or until golden and crispy.
  • While the potatoes are roasting, heat olive oil in a skillet over medium heat.
  • Crack the eggs into the skillet and fry for 3-4 minutes, until the whites are set and the yolks remain runny. Remove from heat.
  • To assemble, place the roasted potatoes on a plate. Top with fried eggs, a handful of baby arugula, and sliced avocado. Adjust the seasoning with extra salt and red pepper flakes if desired. Enjoy!