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Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)

Source of Recipe

email from Chef @ wwrecipes.com


Recipe Introduction

Spanish cooks often use ground almonds to thicken sauces, a remnant of centuries of Moorish rule. Don't be alarmed by the quantity of garlic in this recipe - it mellows considerably during cooking.

List of Ingredients

3/4 cup (180 ml) dry bread crumbs
1 1/4 cups (310 ml) dry white wine
1/2 lb (225 g) ground beef
3/4 lb (335 g) ground pork
3/4 lb (335 g) ground veal
12 cloves garlic, mashed or pressed through a garlic press
2 eggs
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 carrot, finely chopped
20 blanched almonds
1 1/2 cup (375 ml) beef stock
2 scallions (spring onions), chopped
1 bay (laurel) leaf



Recipe

Soak the bread crumbs in 1/4 cup (60 ml) of the wine. Combine the ground meats, soaked crumbs, 1/4 of the mashed garlic, the eggs, 1/2 the parsley, salt, and pepper in a mixing bowl. Mix thoroughly and form into small meatballs. Heat the oil in a large skillet over moderate heat and saute the meatballs until browned on all sides. Transfer the meatballs to a platter. Saute the onion and carrot in the same skillet until tender but not browned, about 5 minutes. Stir in the remaining wine and garlic and cook until most of the liquid has evaporated. Meanwhile, grind the almonds to a fine powder in an electric blender or food processor and add the beef stock. Pour the almond mixture into the skillet and add the meatballs, remaining parsley, scallions, and bay leaf. Cover and simmer over low heat for 45 minutes. Serves 6 to 8 as an appetizer.