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TAPAS: Albondigas (meatballs) - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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TAPAS: Albondigas (meatballs)

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  • TAPAS: Albondigas (meatballs)

    Put meatballs in oiled dish, roast, turn periodically, add some sauce ...and eat!

    I cut a couple of shallots which roasted with them for flavor. I love the roasted garlics, onions, fennel, etc.

    I will use some more liquid (stock or wine) next time and/or cover near the end after they are roasted to keep them juicy. The sauce helps but they don't last long enough to rehydrate!

    They shared the hearth with some rustic breadsticks.
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: TAPAS: Albondigas (meatballs)

    Those look tasty. How hot did you have the oven at that point? Also, can you tell me about the ceramic dish you are using?
    My Oven Thread:


    • #3
      Re: TAPAS: Albondigas (meatballs)

      Drake, this was during baking of other things (meats and vegetables) so the oven was in the 350 to 450 degree range. I think you could do it in a hotter oven by watching over them and covering them at some point so they don't brown too much or dry out. Add a little liquid too. I think even in a hot pizza oven you could do things like this near the front.

      These are a really basic terra cotta baking dish that's sold in all sorts of stores here. (Spain) They come in all shapes and sizes. The one here was a small round one about 10" but they go bigger than I can fit in the door, so we bought a large oval one for roasting meats and some rectangular ones too. Some are higher sides, some are covered. Then we found some really rustic handmade ones....getting to be a fettish.
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!


      • #4
        Re: TAPAS: Albondigas (meatballs)

        Meatballs update....I added some wine during the cooking to keep moist.....and properly sauced this time.
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!