Meatballs In Saffron-Almond Sauce Recipe

Name: Meatballs In Saffron-Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS; 400 g ground beef; 400 g ground pork; 50 g stale bread, crusts removed (2 slices); milk; 1 clove garlic, minced; 3 tablespoons minced onions; 2 tablespoons chopped parsley; 1/2 teaspoon salt; freshly grated nutmeg; 1 egg, beaten; flour; 100 ml olive oil; SAUCE; 40 g almonds, blanched and skinned; 1 slice bread, cubed (25g); 3 tablespoons olive oil (*can use oil from frying of meatballs); 10 peppercorns; 1/2 teaspoon saffron; 1 clove; 1/2 teaspoon salt; 150 ml white wine; 250 ml meat stock or 250 ml chicken stock; TO SERVE; lemon juice; chopped parsley; slivered fried onions

Servings: persons

MEATBALLS
400 g ground beef
400 g ground pork
50 g stale bread, crusts removed (2 slices)
milk
1 clove garlic, minced
3 tablespoons minced onions
2 tablespoons chopped parsley
1/2 teaspoon salt
freshly grated nutmeg
1 egg, beaten
flour
100 ml olive oil
SAUCE
40 g almonds, blanched and skinned
1 slice bread, cubed (25g)
3 tablespoons olive oil (*can use oil from frying of meatballs)
10 peppercorns
1/2 teaspoon saffron
1 clove
1/2 teaspoon salt
150 ml white wine
250 ml meat stock or 250 ml chicken stock
TO SERVE
lemon juice
chopped parsley
slivered fried onions

1
Combine the meats in a bowl.
2
Soak the bread in enough milk to cover until soft.
3
Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
4
Knead well to make a smooth mixture.
5
Form into small balls.
6
Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
7
Remove and drain.
8
*The oil can be strained, and used for the 3 tablespoons needed in the sauce.
9
SAUCE: Fry the almonds, bread and garlic in the oil until golden.
10
Remove.
11
In a mortar, crush the peppercorns, saffron, clove and salt.
12
Place this in a food processor and add the almond/bread/garlic mix and wine.
13
Pulse to a smooth paste.
14
Combine this mixture, 3 tablespoons of oil, and the stock.
15
Bring to the boil, then add the fried meatballs.
16
Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
17
TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: MEATBALLS, 400 g ground beef, 400 g ground pork, 50 g stale bread, crusts removed (2 slices), and more.

Yes, Meatballs In Saffron-Almond Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatballs In Saffron-Almond Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions