Spanish Albóndigas in Almond Sauce

Method10 steps

1. 1

   Step 1: Combine both ground meats with the 3 eggs, minced meatball garlic (2), minced parsley (1 handful), milk (½ cup), measured ¼ cup breadcrumbs, and salt and black pepper to taste. Mix gently just until combined. Add only enough of the additional breadcrumbs, if needed, for the mixture to hold together; avoid overmixing.

   Uses 1 lb ground pork · 1 lb ground beef, preferably leaner · 3 eggs · 2 garlic cloves, minced, for the meatballs · 1 handful parsley, washed and minced · ½ cup milk · ¼ cup breadcrumbs, for the meatball mixture · Salt for the meatball mixture, to taste

2. 2

   Step 2: Press plastic wrap onto the surface and refrigerate the raw mixture at 4°C/40°F or below for a few hours, or up to overnight. The author allows this rest to be skipped; in that case keep the mixture refrigerated while preparing the sauce and shape it just before frying.

   Uses Complete raw meatball mixture

3. 3

   Step 3: When ready to cook, add the saffron to the measured ⅔ cup white wine and leave it to infuse while making the sauce.

   Uses ⅔ cup white wine · 1 pinch saffron threads

4. 4

   Step 4: Heat the sauce’s ¼ cup olive oil in a frying pan over medium heat. Add the 3 peeled whole sauce garlic cloves and watch closely. As soon as they turn golden, lift them into a food processor or blender, keeping the oil in the pan.

   Uses ¼ cup olive oil, for the almond sauce · 3 garlic cloves, peeled and left whole, for the sauce

5. 5

   Step 5: In the same pan oil, fry the ½ cup raw blanched almonds until golden. Remove them to the processor as soon as they color, leaving the remaining oil in the pan; do not let the nuts burn.

   Uses Remaining oil in the sauce pan after lifting out the garlic · ½ cup raw blanched almonds

6. 6

   Step 6: Remove the bread crusts and cut the 4 slices into quarters if not already prepared. Raise the heat and toast these pieces in the same remaining pan oil, tossing frequently until golden. Lift the croutons into the processor; set any oil remaining in the pan aside.

   Uses Remaining oil after lifting out the almonds · 4 slices white bread, crusts removed and cut into quarters, for the sauce

7. 7

   Step 7: Add the measured ⅔ cup chicken stock and all the saffron-infused wine to the processor containing the fried garlic, almonds and croutons. Blend for about 1 minute, until smooth but with a little texture. Set this sauce ready for the browned meatballs.

   Uses All fried garlic with its adhering oil · All fried almonds with their adhering oil · All croutons with their adhering oil; unused pan oil is excluded · Saffron-infused wine · ⅔ cup chicken stock

8. 8

   Step 8: Roll the chilled or briefly refrigerated meat mixture into medium-sized balls and dredge lightly in the flour. Heat the separate meatball-frying oil in a clean pan and fry the balls, turning to brown every side, then drain on paper towels. They will finish cooking in the prepared sauce; transfer them straight to the next simmering step.

   Uses Raw meatball mixture from selected cold-rest route · All-purpose flour, enough to dredge the meatballs · Olive oil (or sunflower oil), enough to fry the meatballs

9. 9

   Step 9: Place the browned meatballs in a pan and cover them with all the almond sauce. Bring to a gentle simmer, then cook over very low heat for about 20 minutes, stirring carefully as needed. If the sauce is too thick, add a little water. Continue until the centers of the meatballs reach 71°C/160°F; keep the simmer gentle so they hold together.

   Finish meatballs in sauce · 20 minUses Browned meatballs and adhered coating/oil, with unused frying oil excluded · Prepared almond sauce · Water, a little only if needed to thin the sauce

10. 10

    Step 10: Once the meatballs are cooked through, taste the sauce and adjust with salt and black pepper only if needed. Serve the meatballs and almond sauce warm, divided among four portions.

    Uses Cooked-through meatballs and almond sauce · Final salt adjustment, only if needed · Final black-pepper adjustment, only if needed