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 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 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.
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.
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.
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.
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