Almond Meatballs Spain Food

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TINY SPANISH MEATBALLS IN ALMOND SAUCE



Tiny Spanish Meatballs in Almond Sauce image

Make and share this Tiny Spanish Meatballs in Almond Sauce recipe from Food.com.

Provided by Julie Bs Hive

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 ounces white bread or 2 ounces brown bread, crusts removed
3 tablespoons water
1 lb lean ground beef or 1 lb ground lamb
1 large onion, finely chopped
1 garlic clove, crushed
2 tablespoons chopped fresh flat leaf parsley, plus extra to garnish
1 egg, beaten
freshly grated nutmeg
all-purpose flour, for coating
2 tablespoons Spanish olive oil
lemon juice, to taste
salt and pepper
crusty bread, to serve
2 tablespoons Spanish olive oil
1 ounce white bread or 1 ounce brown bread
4 ounces blanched almonds
2 garlic cloves, finely chopped
2/3 cup dry white wine
1 3/4 cups vegetable stock
salt and pepper

Steps:

  • MEATBALLS:.
  • Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
  • Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
  • Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
  • MAKE SAUCE:.
  • Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
  • Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
  • Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
  • transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.

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



Albondigas Con Picada De Almendra (Meatballs in an Almond Sauce) image

SPANISH TAPAS RECIPE: The word albondigas is derived from the Arabic word al-bunduq (hazelnut) and the dish is Moorish in origin. This classic dish is from a restaurant in Granada, Spain.

Provided by Member 610488

Categories     Veal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 22

6 ounces ground pork
6 ounces ground veal
3 garlic cloves, minced
1/3 cup dry breadcrumbs
1 teaspoon coriander, ground
1 teaspoon nutmeg, ground
1 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
1 egg
2 tablespoons olive oil
4 tablespoons onions, minced
3 tablespoons tomatoes, chopped
1/2 cup dry white wine
3/4 cup chicken broth
1 bay leaf
salt and pepper, to taste
1 tablespoon parsley, minced
2 garlic cloves, minced
5 strands saffron
2 tablespoons almonds, chopped
1/4 teaspoon paprika
2 tablespoons peas (fresh or frozen)

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.

MEATBALLS IN ALMOND SAUCE WITH SAFFRON



Meatballs in Almond Sauce with Saffron image

Spanish albóndigas en salsa de almendras or silky meatballs in almond sauce with saffron... A surprising meatball dinner!

Provided by June d'Arville

Categories     Main Course

Time 1h

Number Of Ingredients 13

16 to 20 raw meatballs
½ small onion (peeled)
2 cups chicken stock ((480 ml))
3,5 oz almonds ((100 g))
1 oz white bread ((30 g))
2 large garlic cloves (peeled)
a pinch saffron threads ((soaked in 2 tbsp water))
4 tbsp shaved almonds (toasted)
3 bay leaves
3 tbsp olive oil
nutmeg
pepper
salt

Steps:

  • Add the onion, garlic cloves, almonds and bread to a blender.
  • Pulse the ingredients for 20 to 25 seconds until everything is chopped up finely. Pour the olive oil in a large pan, add the crumbled bread and almonds and place the pan over medium-high heat. Season with a pinch of pepper, salt and nutmeg. Stir the crumble and bake it for 5 minutes.
  • Then add the chicken stock and bay leaves.
  • Stir well and cover the pan. Bring the mixture to a good boil. Then turn the heat lower and simmer the sauce for 10 minutes. After that remove the bay leaves and pour the almond mixture in a blender (or mix the sauce using a stick mixer). Pulse for 25 seconds until the almond sauce looks pale and creamy.
  • Pour the sauce back into the pan. Add the meatballs and the soaked saffron and saffron water.
  • Stir well and bring the sauce and meatballs to a light simmer. Let the meatballs cook in the sauce for 20 minutes until cooked through. In the end check the seasoning of the sauce and add extra pepper, salt or nutmeg to taste if necessary.
  • If the sauce is too thick, add extra milk or water and cook the meatballs for 5 more minutes. Scoop the meatballs onto plates and sprinkle with the toasted shaved almonds. Serve hot.

Nutrition Facts : Calories 769 kcal, ServingSize 1 serving

MEATBALLS IN ALMOND SAUCE RECIPE - SPANISH ALBóNDIGAS EN SALSA DE ALMENDRAS



Meatballs in Almond Sauce Recipe - Spanish Albóndigas en Salsa de Almendras image

This delicious and traditional meatballs in almond sauce recipe is the perfect addition to any tapas spread, and also delicious served with rice or potatoes.

Provided by Lauren Aloise

Categories     Tapa

Time 1h

Number Of Ingredients 18

1 lb of ground pork
1 lb of ground beef
3 eggs
2 garlic cloves (minced)
Parsley (minced)
1/2 cup milk
1/4 cup breadcrumbs
Flour
Salt
Pepper
Olive oil (or other for frying)
1/4 cup olive oil
3 whole garlic cloves
4 slices of white bread (crusts removed and cut into quarters)
2/3 cup white wine
A pinch of saffron threads (add this to the white wine while preparing the rest of the recipe)
2/3 cup chicken stock
1/2 cup raw almonds

Steps:

  • Start by making the ground meat mixture. In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, the milk, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.
  • Refrigerate the mixture for a few hours, or overnight. Make sure it's covered in clingfilm, with the plastic touching the meat directly. You can skip this step, but may have to add more breadcrumbs and the meatballs may not be as flavorful.
  • When you're ready to make the meatballs, roll the meat mixture into medium sized balls, and dredge in flour. Fry in hot olive oil (or sunflower oil), turning if necessary to brown all sides. Drain on paper towels. They should still be pink on the inside, as they'll continue to cook in the almond sauce.
  • To make the almond sauce, add about 1/4 cup olive oil to a frying pan and sauté the 3 whole garlic cloves over medium heat. Take them out as soon as they're golden, and add them to a food processor.
  • In the same oil, fry the raw almonds until just golden. Take them out as soon as they've turned color-- don't let them burn! Add them to the food processor.
  • In the same oil, turn up the heat and fry the slices of white bread (making croutons). Remove and add to the food processor.
  • Add the liquids (chicken stock and saffron-infused white wine) to the food processor, and blend for a minute or so (until smooth but not a complete purée).
  • Cover the meatballs with the sauce, and cook for about 20 minutes over a very low heat. If you cook on a high heat, the meatballs could break apart. If the sauce is too thick, add a bit of water.
  • Taste, adjust the salt and pepper, and enjoy your homemade albondigas en salsa de almendras!

Nutrition Facts : Calories 141.1 kcal, Carbohydrate 3.72 g, Protein 6.96 g, Fat 10.45 g, SaturatedFat 3.02 g, Cholesterol 38.56 mg, Sodium 67.37 mg, Fiber 0.42 g, Sugar 0.68 g, ServingSize 1 serving

SPANISH MEATBALLS WITH ALMOND SAUCE



Spanish Meatballs with Almond Sauce image

Yield 4-6 servings

Number Of Ingredients 0

Steps:

  • To prepare the meatballs, in a bowl mix beef, eggs, garlic and parsley. Soak the bread with the water for 5 minutes. Squeeze the water from the bread and mix bread with beef mixture. Shape the meat mixture into equal size balls. Heat oil in a skillet and cook meatballs for about 4-6 minutes or until browned on all sides. Remove meatballs and set aside. To make the almond sauce, use same skillet you cooked the meatballs in. Add bread, and almonds to skillet (you may have to add 1-2 tablespoons of olive oil). Stir frequently until almonds are golden, about 3-4 minutes. Add garlic and cook for an extra minute. Add wine and boil for 1-2 minutes. Transfer the almond mixture to a blender, add the water and blend until smooth. Return this mixture to skillet. Add meatballs and cook for another 20-25 minutes. TIP: You can serve these with crusty bread, potatoes, pasta how ever you prefer. I used potatoes and worked pretty good. I just baked the potatoes on a baking sheet with some olive oil for about 30 min at 400F.

ALBONDIGAS CON SALSA DE ALMENDRAS



Albondigas con Salsa de Almendras image

Albondigas con Salsa de Almendras - Spanish Tapas Meatballs. Traditional Spanish Meatballs in a creamy toasted almond sauce.

Provided by Jen

Categories     Appetizers

Time 1h30m

Number Of Ingredients 11

1/4 Cup (60 ml) Olive Oil
1/2 Cup (75 g) Raw Almonds (almond slivers or whole almonds will work)
1 Medium Onion, sliced
3 Cloves Garlic, sliced
2 Slices (75 g) White Bread or 6 - 7 slices of white bread banquette approximately 1/2 inch thick (1.3 cm)
1/2 Cup (118 ml) Brandy, Cognac or White Wine
1 Cup (236 ml) Chicken Stock
Pinch Saffron
Salt and Pepper to taste
(See ingredients for the meatballs below)
Fresh Parsley, Cilantro and/or Red Pepper Flakes as a Garnish

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.

Nutrition Facts : Calories 297 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 22 grams fat, Fiber 2.6 grams fiber, Protein 17 grams protein, ServingSize 1, Sodium 528 grams sodium, Sugar 2.3 grams sugar

SPANISH MEATBALLS IN AN ALMOND AND SHERRY SAUCE



Spanish meatballs in an almond and sherry sauce image

These albondigas are packed with flavour from the spicy chorizo. Serve with crispy potatoes for an authentic Spanish supper.

Provided by Ben Tish

Categories     Main course

Yield Serves 4

Number Of Ingredients 20

550g/1lb 4oz good-quality beef mince
125g/4½oz spicy chorizo
2 garlic cloves, finely chopped
15g/½oz dried breadcrumbs
6 tbsp full-fat milk
1 tsp smoked paprika
1 small bunch flatleaf parsley, finely chopped
1 free-range egg, beaten
glug olive oil
2 bay leaves
sea salt and freshly ground black pepper
25ml/1fl oz extra virgin olive oil
2 slices white bread, crusts removed, cut into bite-sized pieces
1 garlic clove, finely chopped
40g/1½oz ground almonds
60ml/2fl oz dry white wine
60ml/2fl oz aged sweet Sherry vinegar
300ml/10fl oz chicken stock
1 tbsp finely chopped dill
1 tbsp finely chopped flatleaf parsley

Steps:

  • To make the meatballs, put the beef mince in a bowl and season well.
  • Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated.
  • Roll the mixture into 28 balls and chill in the fridge for at least 1 hour.
  • Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside.
  • To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned.
  • Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened.
  • Sprinkle with the chopped herbs and serve with rice or crispy potatoes.

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