Tiny Spanish Meatballs In Almond Sauce Food

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.

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.

TINY SPANISH MEATBALLS IN ALMOND SAUCE

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.

MEATBALLS IN ALMOND SAUCE WITH SAFFRON

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.

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Steps:

• Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
• Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
• Chop the onion very finely.
• Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
• Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
• Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
• Serve as suggested above.

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!

SPANISH MEATBALLS IN AN ALMOND AND SHERRY SAUCE

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.

SPANISH MEATBALLS WITH ALMOND SAUCE

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

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.