Albóndigas en salsa amarilla de almendras
Juicy meatballs in a rich yellow sauce with garlic and almonds. An andalusian classic.
Servings: 2
Ingredients
For the meatballs
- 300 g minced meat beef and/or pork
- 1 egg
- 1 tbsp parsley finely chopped
- 2 cloves of garlic finely chopped
- 1 small onion finely chopped
- 3 tbsp bread crumbs
- 1 tsp dried oregano
- salt and pepper to taste
- 3 tbsp flour
- olive oil
For the sauce
- 1 slice of stale bread
- 3 cloves of garlic peeled
- 1 small onion roughly chopped
- 3 stalks of parsley
- 1/2 cup of white wine
- 1 tbsp almonds finely ground
- 1 cup chicken stock
- 1/2 cup water
- 1 pinch of saffron
- salt and pepper to taste
Instructions
- In a bowl combine the minced meat, egg, chopped parsley, garlic, onion, oregano, breadcrumbs, salt and pepper. Mix well using your hands. If the mixture is too wet add some more breadcrumbs.
- Form 12 small meatballs and lightly coat them with flour.
- Pour olive oil around 2cm deep into a frying pan and put on high heat. When the oil is hot, add the meatballs and fry them until they are golden brown on the outside. Take out and set aside. Take the pan off the heat, you won't be needing that anymore.
- In a pot, heat a splash of olive oil. Cut the slice of bread in 4-6 pieces and add to the pot together with the garlic cloves and the onion. Fry until the bread is browned and the garlic starts to soften.
- In the last minute add the stalks of parsley.
- Take everything out and mix it into a creamy paste together with the white wine. You can use a food processor or a hand blender.
- Add the paste back to the pot and add the almonds, chicken stock, the water, saffron and salt and pepper to taste.
- Add the meatballs to the sauce and let everything simmer for 10-20 minutes. If the sauce is too thick for you add some more water to it.
- Serve with fries or just with some fresh bread.
Notes
A few words on the saffron. The original recipe calls for saffron, but I know my Grandmother never used the real stuff. No one in my family does actually. Saffron is so damn expensive and in a lot of spanish families something called "Colorante alimentario" is used (which is mainly yellow food colouring). It gives your dish the desired yellow colour and most of the dishes taste just as delicious without the real saffron.