Spanish · Dinner
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.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
582Calories
38gProtein
32gFat
28gCarbs
3gSugar
3gFiber
748mgSodium
98mgChol
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Instructions
1
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 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.
2
Toast
Heat 1 tbsp olive oil in a heavy skillet over medium 1 minute. Add almonds and remaining bread (30g) torn small, toast 2–3 minutes until deep golden. Transfer to a bowl with remaining 3 garlic cloves and grind to a coarse paste with 4 tbsp stock.
3
Sear
Wipe the skillet, add remaining 2 tbsp oil over medium-high 1 minute. Working in batches if needed, sear meatballs 4–5 minutes turning until browned on all sides. Lift to a plate, lower heat to medium, add diced onion and bay leaves, sweat 4 minutes until softened.
4
Simmer
Pour in white wine, reduce 90 seconds. Stir in almond paste and saffron-stock, return meatballs with remaining 360ml stock and 0.5 tsp salt. Simmer over low 18–20 minutes until sauce coats a spoon and meatballs are cooked through.
5
Finish and plate
Taste sauce and adjust salt if needed. Transfer meatballs to a warm bowl, spoon sauce over, scatter chopped parsley on top, and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) beef mince
- 200g (7.1 oz) pork mince
- 60g (2.1 oz) blanched almonds
- 60g (2.1 oz) day-old country bread
- 8 garlic cloves
- 2 large eggs
- 200g (7.1 oz) yellow onion
- 0.5 tsp saffron threads
- 600ml (2 1/2 cups) hot chicken stock
- 120ml (1/2 cup) dry white wine
- 60ml (1/4 cup) extra-virgin olive oil
- 1 tsp ground cumin
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 60g (2.1 oz) plain flour