Spanish Meatballs with Almond Sauce
Spanish Meatballs with Almond Sauce - Albondigas, Meatballs in Spanish, are another popular choice here in Spain, you will often find these served as a tapas, but of course they make a great main meal served with rice or pasta. You will also find meatballs with garlic and tomato sauce.
Minced pork or a combination of pork and veal is the most traditional meat used to make these but you could also use lamb or beef if preferred.
Serves 6 - 8 as part of a tapas meal
Ingredients
For the Meatballs
55gm 2oz white or brown bread, crusts removed
3tbsp water
450gm 1 lb fresh lean pork mince (or meat of your choice)
1 Large Onion, finely chopped
1 garlic clove, crushed
flat leaved parsley, plus extra to garnish
1 egg, beaten
freshly grated nutmeg
Salt and pepper
Flour, for coating
2 tbsp Olive oil
squeeze of lemon juice
Crusty Bread to serve
For the Almond Sauce
2 tbsp Olive oil
25gm, 1 oz white or brown bread
115gm, 40 oz blanched almonds
2 garlic cloves, finely chopped
150ml, 5 fluid oz dry white wine
Salt and pepper
425 ml, 15 fluid oz vegetable stock
Spanish Meatballs with Almond Sauce
Method
To prepare the meatballs, put the bread in a bowl, add the water and leave to soak for about 5 minutes. With your hands squeeze out the water and return to the dried bowl.
Add the minced meat, onion, garlic, parsley and egg, season generously with grated nutmeg and a little salt and pepper.
Knead the ingredients well together to form a smooth mixture.
Spread some flour on a plate. With floured hands, shape the meat mixture into about 30 equal sized small balls.
Roll each meatball again in flour until coated.
Heat the olive oil in a large, heavy based frying pan, add the meatballs, in batches so they do not overcrowd the pan.
Fry for 4 - 5 minutes, or until browned on all sides. Using a slotted spoon, remove the meatballs and set aside.
To make the Sauce
Heat the olive oil in the same frying pan you fried the meatballs in.
Break the bread into pieces add to the pan with the almonds and gently fry, stirring frequently until the bread and almonds are golden brown.
Add the garlic and fry for a further 30 seconds, then pour in the wine and boil for 1 - 2 minutes.
Season to taste with salt and pepper
Transfer the almond mixture to a food processor. Pour in the vegetable stock and blend until smooth. Return the sauce to the frying pan, if you feel the sauce needs thickening, use some plain flour in a little water and mix it into the sauce until you have the desired thickness.
Add the meatballs to the almond sauce and simmer for 25 mins or until the meatballs are tender.
Taste the sauce and season with salt and pepper if necessary.
Transfer the cooked meatballs and sauce to a warm dish, add a squeeze of lemon juice to taste.
Sprinkle with chopped parsley to garnish.
This dish is best served piping hot with fresh crusty bread.
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