Today I’m thankful for the inspiration that my Abuela has been in me loving to cook and eat. And here’s today’s story with a little recipe I invented based on a mix of several things my Abuela has made…

Around this time of year, it was my Abuela’s birthday. She would have been 97 if she hadn’t passed away this summer. And for some reason today specifically I was inspired by her. Not sure what it was exactly, but I was thinking about her and her cooking. She taught me so much and has influenced my “Sazón” that I am eternally grateful for that.

For those who don’t speak Spanish “Sazón” can be translated as Seasoning. But that is a literal transition.  What I’m trying to express is the art of seasoning.  Not measuring a cup of this a teaspoon of that… Noooo I’m referring to the art of knowing what goes with what, and using your hands and eyes to measure what is needed.  I don’t believe that is something you can completely learn, it’s something that you chef’s either have or they don’t. You can go to culinary school and learn all the tricks, but there is a certain something that some people are gifted with that they can make anything taste good as simple or as complex as you want to get, just because they have the talent. And that is “tener sazón”.

Long story short to say that I had some ground chicken in my fridge and I made meatballs with it. I was inspired by my Abuela’s (and also my Dad’s) style of Albondigas… but gave it my own twist… this is what I came up with:

Ingredients:

• Ground Chicken
• chopped onion
• chopped garlic
• chopped spinach
• Parmesan (grated)
• Italian seasoned breadcrumbs
• Parsley
• Salt & Pepper
• Spanish Paprika (Pimenton)
• A dash of milk (to help with moisture)
• Can of beer
• Chicken broth (in my case I used turkey soup that I still have from left over Thanksgiving turkey).

To make the sauce, that turns out to be like a gravy: Fry chopped onions in a tsp of olive oil. Add Salt+Pepper+Paprika+Parsley and whole can of Beer.  Let it simmer, stir it occasionally, add about a cup of broth. You will see your sauce turn into a brown delicious gravy.

As the above is making, get your meatballs started. In a mixing bowl pour your packed of ground chicken, add a pinch of salt, pepper, parsley, the chopped Spinach, Parmesan, some breadcrumbs and the dash of milk.  Mix it all up with your clean hands of course 😉  Once it’s all mixed roll your meatballs (make them big or small however suits you).  And throw them into your gravy, which should be boiling by now. You can add more broth to make sure your meatballs are at least 2/3 covered in the sauce so they cook nicely.

Once your meatballs are fully cooked they are ready to eat.  You can serve them on a bed of pasta, or rice, or with nice sliced bread… your choice.

My family gobbled it up, it’s 1st time I use ground chicken to make meatballs instead of beef, but the gravy is so savory the meatballs are de-lish! 🙂

Thank you Abuela for inspiring me in so many ways, I think you would have loved these meatballs!