Name: Albóndigas in Almond Sauce
Yield: 4 servings
Ingredients: 300 g minced pork; 300 g minced beef; 60 g fresh breadcrumbs; 80 ml whole milk; 1 egg, beaten; 3 cloves garlic, minced; 2 tbsp flat-leaf parsley, chopped; 1 tsp fine sea salt; 0.5 tsp black pepper; 0.25 tsp grated nutmeg; 3 tbsp olive oil; 1 onion, finely diced; 80 g blanched almonds; 1 slice of white bread, crusts off; 1 pinch saffron threads; 150 ml dry white wine; 400 ml chicken stock; 1 bay leaf

4 servings Source yield30.0 min Prep estimate45.0 min Cooking estimate

Ingredients

300 g minced pork
300 g minced beef
60 g fresh breadcrumbs
80 ml whole milk
1 egg, beaten
3 cloves garlic, minced
2 tbsp flat-leaf parsley, chopped
1 tsp fine sea salt
0.5 tsp black pepper
0.25 tsp grated nutmeg
3 tbsp olive oil
1 onion, finely diced
80 g blanched almonds
1 slice of white bread, crusts off
1 pinch saffron threads
150 ml dry white wine
400 ml chicken stock
1 bay leaf

Make it step by step

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.

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Recipe source

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