Mar i Muntanya

• servings: 6 servings

Ingredients

½ cup raw almonds

5 garlic cloves, 4 coarsely chopped, 1 finely grated

1¼ cups panko, divided

5 Tbsp. extra-virgin olive oil, divided

1 large egg

1 lb. ground beef

2 tsp. dried oregano

3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

Freshly ground pepper

1 medium onion, finely chopped

1 bay leaf

1 Tbsp. thyme leaves

1 28-oz. can crushed tomatoes

3 cups low-sodium chicken broth

1½ lb. shrimp, peeled and deveined, tails left on if desired, patted dry

2 oz. dark chocolate, coarsely chopped

Chopped parsley (for serving)

Directions

Heat ½ cup raw almonds, 4 garlic cloves, coarsely chopped, ½ cup panko, and 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high, stirring often, until almonds and panko are toasted and garlic is fragrant, about 5 minutes. Transfer to a food processor and process to a fine meal, about 1 minute; set almond mixture aside. Wipe out pot and reserve.

Whisk 1 large egg, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and 2 Tbsp. water in a medium bowl. Mix in remaining ¾ cup panko. Let sit 5 minutes. Add 1 lb. ground beef, 2 tsp. dried oregano, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with freshly ground pepper. Using your hands, gently but thoroughly incorporate. Working one at a time, scoop out golf-ball-size pieces of mixture and roll into 1½"-diameter balls (you should have about 16 total).

Heat remaining 2 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Cook meatballs in a single layer, turning halfway through with tongs, until well browned on two sides, about 5 minutes. Transfer to a plate.

Add 1 medium onion, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to fat in pot. Cook, stirring often and reducing heat if needed, until softened slightly, about 3 minutes. Add 1 bay leaf and 1 Tbsp. thyme leaves; season with pepper. Cook, stirring occasionally, 1 minute. Add one 28-oz. can crushed tomatoes, 3 cups low-sodium chicken broth, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high; bring to a simmer. Cover pot, reduce heat to medium-low, and cook until sauce is slightly reduced, 8–12 minutes.

Season 1½ lb. shrimp, peeled and deveined, tails left on if desired, patted dry, with salt. Stir reserved almond mixture into sauce; add meatballs. Cover and cook 5 minutes. Stir in shrimp; re-cover pot and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Add 2 oz. dark chocolate, coarsely chopped, and stir until melted. Divide among bowls; top with chopped parsley.