Albondigas en Salsa de Almendras
Meatballs bound with milk-soaked bread simmered in a toasted almond and saffron sauce — the Andalusian original, tracing through Moorish-era Spain, rather than the plain tomato version most people default to.
Meat
⚠ Contains: Dairy, Egg, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 2 slices bread, crusts removed, soaked in 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- Salt and pepper, to taste
- 1/4 cup all-purpose flour, for dredging
- Oil, for frying
- 1 onion, chopped
- 1/2 cup blanched almonds, toasted
- A pinch of saffron threads
- 2 cups chicken or beef stock
Steps
- Squeeze the excess milk from the soaked bread and mix it with the ground beef, pork, egg, garlic, parsley, salt, and pepper.
- Shape into small meatballs, dredge lightly in flour, and fry in oil until browned on all sides. Set aside.
- In the same pan, saute the onion until soft.
- Blend the toasted almonds with the saffron and a little stock into a smooth paste.
- Add the almond paste and remaining stock to the pan, stirring to combine, and bring to a simmer.
- Return the meatballs to the sauce and simmer for 20-25 minutes, until cooked through and the sauce has thickened.
- Serve hot in a shallow cazuela dish.