Albondigas Con Salsa De Almendras Food

ALBONDIGAS CON SALSA DE ALMENDRAS

Steps:

• Prepare the meatballs per the recipe below. The meatballs should be cooked until lightly browned on all sides. This can be done a day in advance, or the meatballs can be prepared and frozen until ready to use in the recipe, and then thawed.
• Add 2 Tablespoons (30 ml) of olive oil to a frying pan over medium heat.
• Add the almonds and cook until they are lightly browned. Remove from the pan, reserving the oil and set aside.
• Remove the crusts from the bread and cut into quarters. Add the bread to the pan with the oil and brown on each side. Remove and set aside.
• Add the remaining olive oil to the pan. Add the onion slices, sprinkle with salt and sauté until lightly browned (about 10 minutes). Add the sliced garlic and cook until browned (another 3 - 5 minutes).
• Add the 1/2 cup (118 ml) of the chicken stock, the brandy, toasted almonds, pan toasted bread, and browned onions and garlic to a blender or food processor.
• Process until a sauce with very small chunks is formed.
• Add the meatballs to a pan along with the processed almond sauce over medium heat. Bring the sauce to a boil and then reduce to a simmer.
• Add the saffron threads.
• Continue to sauté for 20 minutes, stirring occasionally. Add additional stock if the sauce begins to get too thick. The liquid will give the sauce a more smooth even texture.
• Add salt and pepper to taste.
• Garnish as desired with hot pepper flakes or fresh parsley and extra crusty bread to soak up the sauce.

ALBONDIGAS CON PICADA DE ALMENDRA (MEATBALLS IN AN ALMOND SAUCE)

Steps:

• In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
• When ready to cook, roll tablespoons of the mixture into small 1-inch balls.
• Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
• Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
• Lower the heat and add onion. Cook until golden and caramelized. Add tomato and cook for one minute. Stir in the wine, broth and add the bay leaf. Add the meatballs back to the sauce. Season with salt and pepper, cover and cook for 30 minutes.
• Meanwhile combine parsley, garlic, 1/8 tsp salt, saffron, almonds and paprika in a blender or mini-food processor. Pulverize into a paste. Add this mixture, along with the peas, to the meatballs and cook for 15 more minutes.