Meatballs in Almond Sauce

A friend asked that I make him something different for his tapas birthday party and decided on these meatballs.  They originate from Catalonia, Spain and they deserve an Ole!

There are three components to these meatball, the meat, a picada and the sauce.


1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
3 slices of bread, crust removed,  soaked in water to cover and then squeezed dry.
1/2 cup of yellow onion, minced
4 tablespoons finely minced flat leaf parsley (Italian)
1 egg, lightly beaten
1 teaspoon sweet paprika
1/2 teaspoon of nutmeg or cinnamon (I used 1/2 of each)
Salt and pepper to taste
Olive oil for deep-frying or sautéing
All-purpose (plain) flour for dusting

Combine above ingredients and knead with your hands until well mixed.  Cover and refrigerate for 1 hour, as mixture is easier to work with when meat is cold.

Form mixture into  1 inch balls and dust them with flour.  Heat your oil, fry or saute your meatballs until golden. Transfer to paper towels to drain.

4 cloves garlic, minced
6 tablespoons ground blanched almonds
4 tablespoons chopped, flat leaf parsley (Italian)
1 teaspoon sweet paprika
A few saffron threads, crushed
Salt and pepper to taste

In a mini food processor or mortar, combine above ingredients and process or grind to a paste.  I did it the old-fashion way with my Pilon. Season with salt and pepper and set aside.

4 tablespoons of olive oil
1/2 cup minced yellow onion
3/4  cup dry white wine
2/3 cups of meat or chicken stock

In a large frying pan or cazuela add olive oil heat and add your onions and cook for about 8 – 10 minutes. Add wine, stock and meat balls and simmer over low heat for 5 minutes. Add the picada and cook for a few more minutes to blend the flavors. Taste and adjust the seasoning.  Transfer to plate and serve hot.



Other recipes by Norma:

Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Chicken Empanadas
Barriguitas de Vieja
Supercharged Coquito (with Bacardi 151)

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