Albóndigas con Salsa de Almendras (Meatballs in Almond Sauce)
Pork and beef meatballs in a creamy, saffron-scented almond and white wine sauce.
Ingredients
- For the meatballs: 250g pork mince
- For the meatballs: 250g beef mince
- For the meatballs: 50g fresh white breadcrumbs
- For the meatballs: 60ml whole milk
- For the meatballs: 1 large egg
- For the meatballs: 2 cloves garlic, crushed
- For the meatballs: 2 tbsp chopped fresh flat-leaf parsley
- For the meatballs: 2 tbsp plain flour, for dusting
- 5 tbsp olive oil, divided
- For the sauce: 50g blanched almonds
- For the sauce: 1 slice white bread
- For the sauce: 1 onion, finely chopped
- For the sauce: 3 cloves garlic, crushed
- For the sauce: 150ml dry white wine
- For the sauce: 500ml chicken stock (1 stock cube)
- For the sauce: A good pinch of saffron strands, about 0.3g
- 2 tbsp chopped fresh flat-leaf parsley, to serve
- Salt and black pepper to taste
Method
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Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the mince, egg, garlic, parsley, 1 tsp salt and pepper and mix well. Shape into 24 balls and roll lightly in the flour.
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Heat 3 tbsp of the oil in a large frying pan over a medium-high heat and brown the meatballs in batches for 4 to 5 minutes, turning. Transfer to a plate.
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Add 1 tbsp of the oil to the pan and fry the bread for 1 minute on each side, then add the almonds and fry for 1 to 2 minutes until pale golden. Transfer to a food processor with a splash of the stock.
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Add the remaining oil to the pan and cook the onion for 6 minutes. Add the garlic and cook for 1 minute. Pour in the wine and let it bubble for 3 minutes.
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Add the stock and saffron and return the meatballs to the pan. Cover and simmer gently for 20 minutes until cooked through.
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Blend the bread and almond mixture to a smooth paste, stir into the pan and simmer for 8 to 10 minutes until the sauce has thickened. Season to taste, scatter over the parsley and serve.