Meatballs In Almond Sauce With Saffron Food

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

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!

MINI MEATBALLS IN SAFFRON SAUCE

Steps:

• Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
• Place meatballs with sauce on platter. Top with 1 tablespoon parsley.

MEATBALLS IN SAFFRON-ALMOND SAUCE

Steps:

• Combine the meats in a bowl.
• Soak the bread in enough milk to cover until soft.
• Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
• Knead well to make a smooth mixture.
• Form into small balls.
• Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
• Remove and drain.
• *The oil can be strained, and used for the 3 tablespoons needed in the sauce.
• SAUCE: Fry the almonds, bread and garlic in the oil until golden.
• Remove.
• In a mortar, crush the peppercorns, saffron, clove and salt.
• Place this in a food processor and add the almond/bread/garlic mix and wine.
• Pulse to a smooth paste.
• Combine this mixture, 3 tablespoons of oil, and the stock.
• Bring to the boil, then add the fried meatballs.
• Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
• TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.

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.

MEATBALLS IN SAFFRON-ALMOND SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place 2 bread slices in a food processor; process 30 seconds or until crumbs are fine. Combine the breadcrumbs, beef, and next 8 ingredients (beef through egg) in a bowl. Shape mixture into 24 (1-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray.
• Bake at 350 degrees for 17 minutes or until browned. Combine 1 bread slice, almonds, and next 6 ingredients (almonds through garlic) in a food processor, and process until smooth. Spoon mixture into a skillet; add broth, and bring to a boil over medium-high heat. Add meatballs; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Sprinkle with parsley, if desired.