Albóndigas in Almond Sauce
Albóndigas en salsa de almendras
Albóndigas en salsa de almendras — albóndiga is from the Arabic al-bunduqa, the hazelnut, for the size.
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Revisions
- 1
Allergens
- cereals containing gluten
- eggs
- milk
- nuts
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Soak the breadcrumbs in the milk for 10 minutes.
Mix the pork, beef, soaked crumbs, egg, two of the garlic cloves, the parsley, salt, pepper and nutmeg with your hands until just combined. Overworking makes them springy.
Roll into walnut-sized balls and chill them for 20 minutes so they hold together.
Heat the oil in a wide pan and fry the almonds and the slice of bread until both are golden. Lift them out.
Brown the meatballs in the same oil in batches, turning until coloured all over but not cooked through. Set aside.
Cook the onion in the pan for 8 minutes until soft, then add the last garlic clove for a minute.
Pound or blend the fried almonds, bread, saffron and a splash of stock to a thick paste.
Pour the wine into the pan, scrape up everything stuck to the base and let it bubble for 2 minutes.
Stir in the almond paste, the rest of the stock and the bay leaf.
Return the meatballs, cover, and simmer gently for 25 minutes, shaking the pan occasionally.
Taste for salt. The sauce should coat a spoon; loosen with stock if it has gone past that.