Spanish Meatballs with Almond Sauce


  • 65 min
  • Serves 30 meatballs
  • Easy


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



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.


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.


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.


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