How to make Meatballs In Almond Sauce.
Ingredients: For around 30 meatballs
250grms ground pork +250grms ground veal (or any other meat you may prefer)
- 1 egg slightly beaten
- 2 slices white bread crust removed, soaked in milk or water and squeezed
- 2 garlic cloves finely chopped
- 1 onion grated (optional)
- 30grms grated Parmesan cheese (optional)
- Thyme or cumin, a handful chopped parsley, salt and black pepper
- 200ml water or chicken stock
- 80ml dry white wine
- 2 whole garlic cloves peeled
- 1 slice day old country bread crust removed
- 15-20 blanched almonds
- Parsley, 1 clove, turmeric (or saffron threads), salt and black pepper
- Extra virgin olive oil
Use a large bowl to season the meat with all the ingredients, working with a fork or your hands until they are well incorporated.
Let the mixture refrigerate for at least 1/2 hour.
Preheat the oven at 180-200º and shape the meat into one-bite-size balls, greasing your hands with olive oil to make it easier. Place them on the oven tray covered with a baking sheet and bake them until slightly brown, about 10min. (they will cook further in the sauce). Shake the tray after 5min. to turn the balls.
You can also deep fry them in plenty of olive oil (this would be the traditional way).
In the meantime prepare the sauce:
Fry the almonds, a small bunch of parsley, bread and whole garlic cloves until golden brown. Remove and transfer to a blender vase adding the water or stock, allow it to hydrate for a few minutes and blend until you get a fine mix, or leave it not too fine to add some crunchy texture. This mix, without the water, is called “majadillo”.
Heat a pot and put the meatballs along with the white wine. Cook until the alcohol has evaporated, then add the almond blend, 1 clove, turmeric, salt and freshly ground black pepper. Stir carefully and let it cook for about 10 min.