Spanish
Albóndigas en Salsa de Almendras
Spanish beef-and-pork meatballs simmered in a silky Andalusian-style almond, saffron, garlic, and sherry sauce.
8 servings · 45 minutes prep · 50 minutes cook
Ingredients
Meatballs
- 4 ounces day-old white country bread, crusts removed
- 1/2 cup whole milk
- 1 pound ground beef chuck
- 1 pound ground pork shoulder
- 1 large egg
- 3 garlic cloves, finely grated
- 1/3 cup finely chopped flat-leaf parsley
- 2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup all-purpose flour, for dredging
- 1/2 cup extra-virgin olive oil, divided
Saffron-Almond Sauce
- 3/4 cup blanched whole almonds
- 1 1-ounce slice day-old white country bread
- 4 garlic cloves, peeled
- 1 medium yellow onion, finely chopped
- 1/4 teaspoon saffron threads, lightly crushed
- 1/2 cup dry fino sherry or dry white wine
- 3 cups unsalted chicken stock
- 1 bay leaf
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Directions
Mix and Shape the Meatballs
- Soak the 4 ounces bread in the milk for 10 minutes, then squeeze it nearly dry and tear it finely. Gently combine it with the beef, pork, egg, garlic, parsley, salt, pepper, and nutmeg. Fry a teaspoon-size test portion; add salt or pepper to the raw mixture in small increments until the finished dish tastes fully seasoned without a salty finish.
- Shape the mixture with damp hands into 32 equal 1 1/4-ounce meatballs. Arrange on a tray, cover, and refrigerate for 20 minutes to firm. Spread the flour in a shallow dish and dust the meatballs lightly, shaking off every excess.
Brown the Meatballs
- Heat 1/4 cup olive oil in a wide Dutch oven over medium heat. Brown the meatballs in three batches, turning gently until golden on most sides, 5 to 6 minutes per batch; they need not be cooked through. Transfer to a tray and add oil as needed.
Build the Almond Sauce
- For the sauce, add enough remaining oil to leave 3 tablespoons in the pot. Fry the almonds, 1-ounce bread slice, and whole garlic over medium-low heat until evenly golden, 4 to 6 minutes, removing each item as it colors. Transfer them to a blender.
- Cook the onion in the same pot until soft and golden, 8 to 10 minutes. Crumble in the saffron, stir for 20 seconds, then add the sherry and simmer until reduced by half. Scrape the onion mixture into the blender, add 1 cup stock, and blend until completely smooth.
Simmer and Finish
- Return the almond mixture to the pot. Stir in the remaining 2 cups stock, bay leaf, and salt and bring to a gentle simmer. Add the meatballs in one layer, partially cover, and simmer gently, turning once, until cooked through and tender, 15 to 18 minutes; the centers should reach 160°F.
- Discard the bay leaf. Adjust the sauce with salt and lemon juice; it should be velvety and pourable, so thin with hot stock if it tightens. Finish with parsley and serve hot.
