Spanish Style Meatballs and Manzanilla Sherry
These meatballs are loaded with smoked paprika, saffron, garlic, and parsley, and the challenge was to find a wine that could stand up to the flavors while respecting and enhancing them, and manzanilla sherry came to mind.
Sherry is often underappreciated in the world of wine, but given its many styles ranging from bone dry - to sweet, as well as its food pairing capabilities, I encourage you to give it another try if it’s been a while.
Studying sherry can be a mind-boggling undertaking considering the many production and aging methods that translate to multiple tiers of classification. For the sake of this dish, we will only focus on the dry styles of Fino and Manzanilla sherries.
Fino and Manzanilla are fortified wines made in the Andalucia region in Southwest Spain. They are both fortified with a neutral grape spirit to ~15% abv which allows a layer of yeast, called flor, to develop in the barrel which protects it from oxidation. This “magical” process allows these wines to age biologically, and thus creates unique flavors and aromas reminiscent of almonds and fresh bread. The two wines, although similar in style, come from two of the primary subregions of Sherry country. Fino hails from the town of Jerez which is considered the emblematic home of sherry, and Spain’s warmest wine-growing region. While Manzanilla is produced in the coastal town of Sanlucar de Barrameda. The coastal proximity gives a unique salty flavor compared to Fino sherry. Both are produced from the same grape, palomino, and both are pale in color, bone dry and are usually served chilled.
Dry sherry is a versatile wine that pairs well with a variety of foods. Its light, crisp, and dry flavor makes it an excellent match for Spain’s seafood, especially shellfish like oysters, shrimp, and crab. Manzanilla sherry can also be paired with salty snacks like olives, nuts, and chips. Its acidity and tanginess make it a great complement to acidic foods like tomatoes and citrus fruits. Additionally, though, its nutty and savory notes make it a good match for dishes with umami flavors like mushrooms, saffron and soy sauce. This umami approach is why we chose this wine with this dish. It’s one of those “wow” pairings and leave you craving more.
About the wine: Bodegas Yuste “Aurora” Manzanilla Sherry 500ml. Named for the widow Aurora Ambrosse Lacave, pioneering female sherry executive of the early 20th century. Yuste has skillfully integrated the 19th-C. solera with his own to produce a complex, rounded, and saline Manzanilla between 8 and 10 years of age, bottled with minimal treatment to preserve an interplay of seaside freshness and full mid-palate.
Want to learn more about sherry? This book by Talia Baiocchi is a fantastic reference for all styles and includes delicious cocktail recipes. A must-read for any serious wine student.
The Dish
The exotic, floral fragrance of saffron helps balance the bold garlic and Spanish style smoked paprika, giving this dish a burst of flavors that complement perfectly with Manzanilla sherry.
Saffron is a uniquely tasting spice, extremely floral and slightly bitter, and the most expensive spice in the world by weight. The Arabs introduced the cultivation of saffron to Spain in the late 900s and the Crusaders helped spread it through the rest of Western Europe in the 13th century.
Saffron threads are the orange-red stigmas of a crocus flower, the Saffron Crocus native to Persia, which must be handpicked and then dried, requiring an average of 70,000 flowers to make one pound of saffron. The good news is that a little pinch is enough to enhance and flavor a dish, in fact, too much may actually ruin the flavor of any dish.
Spanish Style Meatballs
From La Cocina de Mamà, by Penelope Casas Serves 4-6
1/2 lb ground pork
1/2 lb ground lamb {the original recipe calls for veal }
2 garlic cloves, minced
3 tablespoons minced fresh parsley
1 large egg, lightly beaten
1 slice of bread, crust removed, soaked in water and squeezed dry
1 1/2 teaspoon plus 1/8 teaspoon kosher salt {keep them separate }
Freshly ground black pepper {about 1/4 teaspoon)
Flour for dusting {in a large plate }
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
1/4 teaspoon Spanish style sweet smoked paprika {there’s a hot version, which is really hot }
1/2 cup chicken broth
2 tablespoons of dry white wine, or sherry if you don’t have white wine open
1/8 teaspoon crumbled thread saffron
1- In a medium-size bowl, lightly mix the pork and lamb {or veal }, half the minced garlic, 1 tablespoon of parsley, the egg, the bread, 1 1/2 teaspoons salt, and the pepper. Shape into 1-inch balls and dust with flour.
2- Heat the oil in a shallow casserole and brown the balls on all sides. Add the onion and sauté until softened. Stir in the paprika, then pour in the broth and wine. Bring to a boil, lower heat, cover and simmer gently for 40 minutes.
3- Meanwhile, in a mortar or a small bowl, mash together the remaining garlic, 1 tablespoon of parsley, the saffron, and the remaining 1/8 teaspoon of salt. Add the mixture to the meatballs and simmer for 5 more minutes. Sprinkle the final dish with the last of the parsley and serve immediately.