Lamb Meatballs & Almond Sauce ( Albóndigas en Salsa con Picada de Almendras )

Great with roasted green beans & rye toast!

Cooking Time:

2 hours

Cooking Method:

Frying · Sautée

Cuisine:

Spanish

Main Ingredients:

almonds · eggs · lamb · lemon · white wine
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Meatballs

 

Ingredients

  • 1 egg
  • 1 lb ground lamb
  • 2 slices bread (any kind)
  • ½ small onion, diced
  • 2 garlic cloves, minced
  • 4 tbsp parsley, finely chopped
  • ½ tsp salt
  • ½ tsp pepper
  • olive oil

 

Instructions

  1. Beat egg in large bowl. Add lamb/bread/ onion/garlic/parsley/salt/pepper. Mix well.
  2. Shape into walnut-sized balls.
  3. Heat olive oil in a deep skillet. Add meatballs. Fry until browned on all sides.

Almond Sauce

Ingredients

  • 2 c stock
  • 1 cup dry white wine (or cooking wine)
  • 2 pinches saffron threads
  • 1 lemon, zested
  • 2 slices bread
  • 1 cup slivered almonds
  • ½  tsp salt
  • ½ tsp pepper
  • 3 tbsp olive oil

 

Instructions

  1. Heat 3 tbsp olive oil. Fry almonds/ bread/garlic until golden brown. Remove solids and cool slightly, leaving oil in the pan.
  2. Combine almond mixture/wine in a food processor and blend until mostly smooth.
  3. Reheat pan. Add almond mixture/ saffron/lemon zest/salt/pepper/stock and bring to a boil.
  4. Reduce heat and add meatballs. Cover. Simmer ~25 min, until thickened.

Notes:

Great with roasted green beans & rye toast!