Meatballs in almond sauce: not today’s original plan, yet a delicious Spanish recipe
Today I didn’t think of posting this recipe, but my weekend of home cooking didn’t go as planned due to an unfortunate event. On Saturday, I was baking a batch of Ensaimadas which were meant to be here right now. However, everything resulted in an absolute fail and, to be honest with you, I can’t post something I haven’t cooked correctly-without having deep regrets for it. Let me say in my defence that it was the first time I made such recipe, so I will see where I made mistakes on and, hopefully, I will post it soon-with a very different outcome.
So apologies for still falling short of content in the desserts section. Instead, in order to keep up with our Monday date, I will show you how to cook another delicious Spanish meatballs dish. If you liked my mother-in-law´s recipe, this one is just as traditional as hers, particularly in the south of Spain. Meatballs in almond sauce is not only a meal for those who love meat feasts, but also for those who can’t resist a silky, creamy, flavourful sauce. I’m telling you: get all the bread you can because you will never stop mopping the plate!
The meatballs were done following my mother-in-law’s method because it was a complete success. As per the sauce, I sought inspiration in El Forner d’Alella‘s recipe. The peas are our own twist as per my partner’s suggestion.
INGREDIENTS (MAKES 20 MEATBALLS)
For the meatballs
Minced pork (500 g)
The doughy part of half panini bread soaked in milk
Bread crumbs (1 teaspoon)
White wine (a few drops)
For the sauce
Blanched almonds (100 g)
Garlic cloves (3)
Bread slices (2)
Onion (1, large)
White wine (1/2 glass)
Water (1 glass)
Chicken stock cube (1)
Turmeric (1 teaspoon)
Peas (a handful from frozen, optional)
DIRECTIONS FOR COOKING
We will begin by seasoning the meat. Put the pork mince in a bowl and add the salt, the pepper, the garlic (crushed) and the parsley (well chopped). Blend everything and then add the bread soaked in milk, the wine drops, the egg (beaten) and the bread crumbs. Blend again and add more bread crumbs if the mixture is too moist.
2. In a pot, heat up some olive oil. Shape the meatballs, coat in flour and sear them at high heat. Once are golden brown, set aside for later.
3. Use the same olive oil to simmer the onion. Chop it well and cook it for 15 minutes at high heat with a pinch of salt. In a separate skillet, add some olive oil and toast the almonds, the garlic cloves (halved) and the bread slices. Do it in this specific order to get the most flavourful result. Set aside when done.
4.Pour all of the above in a blender beaker (including the onion’s oil) with the white wine and the water. Grind using a hand blender until you achieve a pale colour sauce. Initially, it will be too thick so add water gradually and blend until the texture becomes more fluid.
5. Transfer the sauce to the pot and add salt, pepper, the stock cube and the turmeric. Mix everything and heat up at low power until it breaks to boil. Stir frequently so it doesn’t stick to the bottom and add water if it thickens.
6. Return the meatballs to the pot and cook for 20 to 30 minutes. Add the peas two minutes before finishing. Don’t forget to shake the pot gently so they all cook evenly in the sauce. After that, you can serve with a side of roasted or fried potatoes.