Creamy squash carbonada with beef meatballs, Malbec pears, and crispy corn

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with oil.

2. 2

   In a bowl, mix the ground beef with 120 g chopped onion, half of the garlic, the breadcrumbs, egg, 2 tablespoons of parsley, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Combine gently without overmixing and shape into 16 small meatballs.

3. 3

   Arrange the meatballs on the tray, brush them with 1 tablespoon olive oil, and bake for 15 minutes at 220 °C / 425 °F, until browned on the outside. Set aside.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the remaining 80 g onion, the red bell pepper, and the rest of the garlic. Cook for 5 minutes, stirring, until softened.

5. 5

   Add the squash, crushed tomato, stock, 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Once it comes to a boil, lower the heat and simmer partially covered for 25 minutes, until the squash is very tender.

6. 6

   Remove 1 cup of the mixture with some of the squash and blend or process it until smooth. Return it to the pot to thicken the carbonada. Add 160 g of the corn and cook 5 minutes more.

7. 7

   In a small skillet, heat the remaining 1 tablespoon olive oil. Add the remaining 60 g corn and cook for 3 to 4 minutes until deeply golden and lightly crisp. Set aside for finishing.

8. 8

   In the same skillet, add the diced pear with the Malbec wine, sugar, red wine vinegar, a pinch of salt, and the remaining black pepper. Cook over medium heat for 6 to 8 minutes, until the liquid reduces and the pear turns glossy while still holding its shape.

9. 9

   Add the meatballs to the pot and cook 4 minutes more over low heat so they absorb the flavor of the carbonada. Adjust salt if needed.

10. 10

    Serve the carbonada very hot in deep bowls. Finish with the Malbec pears, crispy corn, and the remaining parsley on top.