Cooking Time

30 minutes

Prep Time

30 minutes

Serving Size

8 Servings

Chilindron (pronounced Chill-in-DRONE) is a Spanish staple and a go-to whenever you’re craving something flavorful and hearty. Tender pork meatballs and diced potatoes bask in a roasted red pepper, garlic and tomato stew. Paprika gives it a kick while white wine, rosemary and parsley round out the flavor profile. It’s rich, vibrant and pure comfort.

CONTAINS:

wheat/gluten

eggs

Ingredients

Pork Meatballs

Ground Pork 1 kg.

Garlic, minced 2 2/3 tbsp.

Curly Parsley, minced 1/2 cup.

Kosher Salt 2 tsp.

Black Pepper, ground 2 tsp.

Eggs, large 1 ct.

Panko Crumbs 1/4 cup.

Cream, 35% 1/2 cup.

Chilindron

Wesson Corn Oil 1/4 cup.

Water 2 cups.

Tomato Paste 3/4 cup.

Bacon, small dice 1 cup.

Carrots, small dice 1/2 cup.

Yellow Onion, small dice 1 cup.

Garlic, minced 2 1/2 tbsp.

Yellow Potatoes, medium dice 2 cups.

Roma Tomatoes, small dice 2 cups.

Cremini Mushrooms, sliced, 1/2 cm thick 2 cups.

Red Peppers, roasted, cut into 1.5 in. strips 2 cups.

Bay Leaf, small 3 ct.

Rosemary, chopped fine 1 1/3 tbsp.

Paprika 3 tbsp.

White Wine 1 1/2 cup.

Kosher Salt 2/3 tbsp.

Black Pepper, ground 2 tsp.

Curly Parsley, to garnish 1/2 cup.

Method

Pork Meatballs

In a large bowl, put together ground pork, garlic, parsley, eggs, cream, panko, salt, and pepper.

Mix ingredients until properly combined. Do not overmix.

Shape into approximately 45-50 meatballs, with about 2 tbsp. per meatball.

Refrigerate and set aside.

Chilindron

Over medium-high heat, using a large pot, heat Wesson Corn Oil.

Once oil is hot, add meatballs and sear on all sides until brown, about 2 minutes per side. Careful not to overcrowd the pan to allow meatballs to brown properly. Once meatballs are browned, transfer to a lined baking sheet.

In the same pot, over medium heat, sauté carrots, onion, garlic, and tomatoes, for 1 minute, until soft.

Add bacon and cook for 1 minute.

Add mushrooms and potatoes, cook for 3 minutes until softened.

Slowly pour in the wine to deglaze and let reduce for 20 seconds, scraping the bottom of the pan to remove crispy bits on the bottom. Add in rosemary and bay leaf and sauté for 30 seconds.

Add roasted red peppers and cook for 1 minute.

Assembly Method

Let all ingredients cook for 5 minutes, stirring every minute. Add water and dilute tomato paste. Let simmer, and add meatballs. Reduce heat to medium and simmer for 20-25 minutes until the sauce has thickened. Serve and enjoy your very own Spanish Chilindron Meatballs dinner.