Spanish Almond Meatballs
Andalusian beef and pork meatballs simmered in a saffron-almond sauce thickened with toasted bread and garlic, finished with parsley and served with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak half the bread (30g) in 120ml stock until soft, squeeze dry. Smash 4 garlic cloves, dice onion, chop parsley. Steep saffron threads in 4 tbsp hot stock for 5 minutes. Mix beef and pork mince, squeezed bread, 1 grated garlic clove, beaten eggs, 0.5 tsp salt, cumin, and pepper until just combined. Roll into 16 walnut-sized meatballs and dust with flour.
Toast
Heat 1 tbsp olive oil in a heavy skillet over medium for 1 minute. Add almonds and remaining bread (30g) torn small, toast for 2 minutes until deep golden. Transfer to a bowl with remaining 3 garlic cloves and grind to a coarse paste with 4 tbsp stock.
Sear
Wipe the skillet, add remaining 3 tbsp oil over medium-high for 1 minute. Sear meatballs in two batches, 4 minutes per batch turning until browned on all sides. Lift to a plate, lower heat to medium, add diced onion and bay leaves, sweat for 4 minutes until softened.
Simmer
Pour in white wine, reduce for 90 seconds. Stir in almond paste and saffron-stock, return meatballs with remaining 480ml stock and 0.5 tsp salt. Simmer over low for 20 minutes until sauce coats a spoon and meatballs are cooked through.
Finish and plate
Taste sauce and adjust salt if needed. Transfer meatballs to warm bowls, spoon sauce over, scatter chopped parsley on top, and serve with crusty bread.
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