Spanish Meatballs with Almond Sauce

Overview

  • 65 min
  • Serves 30 meatballs
  • Easy

Ingredients

Meat balls

750g pork mince (or beef, lamb, chicken mince, if preferred)

2/3 cup Ground Almonds

2 cloves of garlic, crushed

1 small onion, very finely chopped

1 small egg, beaten

½ cup Sliced Natural Almonds, toasted

¼ cup chopped fresh parsley

Almond sauce

3 tbsp olive oil

1 large onion, finely chopped

2 cloves of garlic, crushed

Large pinch saffron threads

1 tsp smoked paprika

1 cup white wine

2 cups liquid chicken stock

2/3 cup Ground Almonds

Instructions

1

Preheat oven to 200°C. Place mince, almonds, garlic, onion and egg in a bowl. Season well with salt and pepper then, using clean hands, mix very well to combine.

2

Take a tablespoonful of mixture and roll it into a ball, repeating until 30 balls are rolled. Place meatballs onto an oven pan lined with baking paper. Spray lightly with oil. Roast for 15-20 minutes until browned.

3

Meanwhile, make the sauce. Heat oil in a large pan over medium heat, add onion and garlic and cook for 5 minutes to soften. Add saffron and paprika and cook, stirring for 1 minute. Add wine and simmer for 5-8 minutes or until the wine has reduced by half. Add the stock, bring to a simmer then stir in the ground almonds to thicken the sauce. Season to taste with salt and pepper.

4

Transfer meatballs to the pan and gently stir to coat in the hot sauce.

Serve scattered with sliced almonds and parsley.

Created by Julie Le Clerc