Spiced meatballs in almond sauce (Albóndigas en salsa de almendras) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Accompaniments: Spanish fries (Patatas fritas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    See recipe for variations.

  • L.Nightshade on August 12, 2015

    The sauce is made of a purée of fried almonds, bread, and garlic, mixed with a crushed mix of peppercorns, saffron, clove, and salt. White wine and chicken stock are added to bring it to a saucy consistency. The fried meatballs are finished in the sauce, then served with a bit of parsley and some reserved fried almonds. We both gave these meatballs a thumbs up. The flavor of the saffron really came through. In so many dishes with saffron, it loses out in competition with the other ingredients, but it shines in this sauce. The flavor of the pork was much more evident than the flavor of the beef, for some reason, it might as well have been all pork. I think these would be quite nice made with ground turkey also. http://chowhound.chow.com/topics/1020808?commentId=9681746#9681746

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