Makes 8 servings
Chilindrone (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.
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.
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.