Meatballs in Almond Sauce
Juicy meatballs bathed in a picada of almond, garlic and fried bread with a touch of saffron. The good kind of grandmother's cooking.
- Total
- 75 min
- Prep
- 35 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- ground beef1.25 lb
- egg1
- breadcrumbs1.75 oz
- milk1.75 fl oz
- garlic clove4
- parsley2 tbsp
- onion1
- almond2 oz
- slice of bread2
- flour1.75 oz
- white wine3.5 fl oz
- beef broth1.75 cup
- saffron1 pinch
- olive oil3.5 fl oz
- salt1 tsp
Method
- 1
In a bowl, mix the ground meat with the egg, the breadcrumbs soaked in milk, 2 finely minced garlic cloves, the parsley and a pinch of salt. Let it rest 10 minutes.
- 2
Shape into walnut-sized balls, dredge in flour and fry in hot olive oil until golden. Set aside.
- 3
In the same oil, fry the almonds, the 2 remaining whole garlic cloves and the bread slices until golden. Remove and set aside.
- 4
Pour off some of the oil, leaving about 3 tablespoons, and sweat the chopped onion over low heat for 10 minutes.
- 5
Blend the fried almonds, garlic and bread with the saffron and a little beef stock until you get a fine paste.
- 6
Add the white wine to the onion and let it cook off for 2 minutes. Stir in the almond paste and the rest of the beef stock.
- 7
Add the meatballs to the sauce and simmer gently, covered, for about 20 minutes, shaking the pot now and then. Adjust the salt and serve.
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