Andalusian Albondigas
The traditional sauce used in this meatball dish from the south of Spain, using chopped almonds, is what makes this meatball recipe unique. Looking for meatballs that don’t use tomato sauce? Here’s the recipe.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/3 cup bread crumbs
- 1/3 cup chicken broth
- 1 tbsp parsley minced
- 2 cloves garlic minced
- 1/2 tsp lemon juice
- 2 tbsp prosciuto
- 1/2 tsp salt
- 1 tbsp black pepper to taste
- 1 egg white
- 1 all-purpose flour for dusting
For the sauce
- 2 tbsp olive oil
- 3 tbsp yellow onion minced
- 2 tbsp tomato chopped
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 bay leaf
- 1 tbsp salt to taste
- 1 tbsp black pepper to taste
- 1 tbsp parsley minced
- 2 cloves garlic minced
- 1 saffron threads few saffron, crumbled
- 1 tbsp almonds chopped
- 1/4 tsp paprika
- 2 tbsp green peas fresh or frozen
Instructions
- Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2" balls. Dust each meatball with flour.
- On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
- Meanwhile, combine parsley, garlic, 1/8 teaspoon of salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas (if you are using them) to the meatballs and cook for 15 more minutes. Serve hot.
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