Albóndigas en Salsa de Almendras

Ingredients

• 400g ground pork
• 200g ground beef
• 1 thick slice stale bread, crust removed, plus 1 extra slice for the sauce
• 100ml milk
• 1 egg
• 3 cloves garlic, minced (divided)
• 2 tbsp chopped fresh parsley
• 1/4 tsp ground nutmeg
• Pinch of ground clove
• Salt and pepper, to taste
• 3 tbsp flour, for dusting
• 5 tbsp olive oil (divided)
• 40g blanched almonds
• 1 small onion, finely chopped
• 1 bay leaf
• 100ml dry white wine
• 500ml chicken or beef stock
• Pinch of saffron threads (optional)

Before you cook

• Soak the first slice of bread in the milk until softened.
• In a bowl, combine the ground pork, ground beef, egg, half the minced garlic, parsley, nutmeg, clove, salt and pepper.
• Squeeze the excess milk from the soaked bread and mix it into the meat.
• Shape the mixture into about 20 small meatballs.
• Dust the meatballs lightly with the flour.
• Finely chop the onion.

Steps

1. Heat 3 tablespoons of the olive oil in a large pan over medium-high heat.
2. Fry the meatballs in batches until golden brown on all sides, about 5 minutes per batch, then set them aside on a plate.
3. In the same oil, fry the second slice of bread until golden on both sides, then remove it.
4. Add the almonds to the pan and toast briefly until golden, then remove them.
5. Add the remaining olive oil to the pan and cook the chopped onion until soft and translucent, about 6 minutes.
6. Add the remaining garlic and cook for 1 minute more.
7. Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol.
8. Transfer the fried bread, toasted almonds, and cooked onion and garlic to a blender with the stock and blend until smooth.
9. Pour the almond sauce back into the pan.
10. Add the bay leaf and the saffron, if using.
11. Bring the sauce to a gentle simmer.
12. Return the meatballs to the pan.
13. Cover and simmer for 20-25 minutes until the meatballs are cooked through and the sauce has thickened.
14. Season with salt to taste.
15. Remove the bay leaf before serving.