The traditional Spanish meatballs in almond sauce are perfect for a tapas meal or as a main course.
There are hundreds of recipes for the Spanish albóndigas (meatballs). The little meatballs come in all shapes and sizes and can be made with pork, beef, a combination of the two and even fish and squid.
This classic recipe for albóndigas is with beef and pork in a delicious almond sauce. The recipe was developed by chef, author, tour operator and food blogger, Lauren Aloise, who also organises popular guided food tours in Spain.
Recipe for Spanish meatballs in almond sauce – Albóndigas en Salsa de Almendras
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
For meatballs (this portion is for about 30 medium meatballs)
- 450 g minced pork
- 450 g minced beef
- 3 eggs
- 2 cloves garlic, chopped
- 1 handful chopped parsley
- 1 dl milk
- 1/2 dl crumbled, day-old bread
- Salt and pepper
- Olive oil for frying
For the sauce
- 1/2 dl olive oil
- 3 whole cloves of garlic
- 4 slices white bread, without crust and cut into small croutons
- 1,5 dl white wine
- 1 pinch saffron threads (put them in the white wine while you prepare the rest of the recipe)
- 1,5 dl chicken stock
- 1 dl almonds
How to do it
- Start by mixing the stuffing. Mix the meat with garlic, egg, parsley, milk, salt, pepper and crumbled bread.
- Put the stuffing in the fridge for a few hours or overnight in a bowl covered with plastic wrap, which should be placed directly on the stuffing to preserve the flavour.
- When you are ready to make meatballs, roll the dough into medium-sized balls and roll them in flour. Fry them in hot olive oil. Turn them so that they are browned on all sides. Place them on paper towels to drain. The meatballs should still be pink inside as they continue to fry in the almond sauce.
- Make the sauce. Pour the olive oil into a frying pan and sauté the garlic cloves over a medium heat. Take them out as soon as they are golden and put them in a food processor or blender.
- In the same oil, fry the almonds until golden. Pick them up as soon as they have turned colour. They must not be burned. Put them in the food processor/blender.
- Now put the bread croutons in the same oil and fry until golden. Pick them up and put them in the food processor/blender.
- Pour the chicken stock and white wine with saffron into the food processor/blender and blend for about a minute until you have a smooth puree.
- Pour the sauce over the meatballs and let them cook for about 20 minutes on low heat. If you cook at high heat, the meatballs may split. If the sauce is too thick, you can add a little water.
- Season with salt and pepper and serve piping hot!