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- 400 g ground beef
- 400 g ground pork
- 50 gr. stale bread, without crusts (2 slices)
- 1 clove garlic, minced
- 3 tbs. minced onion
- 2 tbs. chopped parsley
- 1/2 tsp. salt
- freshly grated nutmeg
- 1 egg, beaten
- flour
- 100 gr. olive oil
- 40 blanched and skinned almonds
- 1 slice bread ( 25 gr.)
- 3 tbs. olive oil
- 10 peppercorns
- 1/2 tsp. saffron
- 1 clove
- salt to taste
- 2/3 cups white wine
- 1 cup/250 ml meat or chicken stock
- Lemon juice
- chopped parsley
- slivered fried almonds
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Adnan's Kitchen |
Albondigas Con Salsa de Almendras y Azafran
(Meatballs in Saffron Almond Sauce) |
- Place ground meats in a bowl.
- Soak sliced bread in water or milk until soft
- Squeeze it out and add to the meat with the garlic, onion, parsley, salt,
nutmeg and egg, then knead well to make a smooth mixture
- Form into small balls. Roll them in flour and fry very slowly in hot oil
until browned on all sides. Remove and drain. The oil can be strained and used for the sauce
- Fry the almonds, bread and garlic in the oil until golden
- In a mortar, crush the peppercorns, saffron, clove and salt.
- Add the toasted almonds, bread and garlic (or put it in a processor) with
the wine to make a smooth paste
- Combine this mixture in the pan with remaining oil and the stock. Bring to boil, then add fried meatballs.
- Simmer meatballs for 20 minutes in sauce, adding a little
liquid if needed
- Immediately before serving, add a squeeze of lemon juice
- Serve prickled with chopped parsley and a few slivered almonds. Makes about 36 meatballs
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