Tiny Spanish Meatballs In Almond Sauce Recipe

Name: Tiny Spanish Meatballs In Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS; 2 ounces white bread or 2 ounces brown bread, crusts removed; 3 tablespoons water; 1 1 lb lean ground beef or 1 lb ground lamb; 1 large onion, finely chopped; 1 garlic clove, crushed; 2 tablespoons chopped fresh flat leaf parsley, plus extra to garnish; 1 egg, beaten; freshly grated nutmeg; all-purpose flour, for coating; 2 tablespoons Spanish olive oil; lemon juice, to taste; salt and pepper; crusty bread, to serve; ALMOND SAUCE; 2 tablespoons Spanish olive oil; 1 ounce white bread or 1 ounce brown bread; 4 ounces blanched almonds; 2 garlic cloves, finely chopped; 2/3 cup dry white wine; 1 3/4 cups vegetable stock; salt and pepper

Servings: persons

MEATBALLS
2 ounces white bread or 2 ounces brown bread, crusts removed
3 tablespoons water
1 1 lb lean ground beef or 1 lb ground lamb
1 large onion, finely chopped
1 garlic clove, crushed
2 tablespoons chopped fresh flat leaf parsley, plus extra to garnish
1 egg, beaten
freshly grated nutmeg
all-purpose flour, for coating
2 tablespoons Spanish olive oil
lemon juice, to taste
salt and pepper
crusty bread, to serve
ALMOND SAUCE
2 tablespoons Spanish olive oil
1 ounce white bread or 1 ounce brown bread
4 ounces blanched almonds
2 garlic cloves, finely chopped
2/3 cup dry white wine
1 3/4 cups vegetable stock
salt and pepper

1
MEATBALLS:
2
Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
3
Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
4
Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
5
MAKE SAUCE:
6
Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
7
Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
8
Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
9
transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.

527

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 22 ingredients. The key ingredients include: MEATBALLS, 2 ounces white bread or 2 ounces brown bread, crusts removed, 3 tablespoons water, 1 1 lb lean ground beef or 1 lb ground lamb, and more.

Yes, Tiny Spanish Meatballs In 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!

Tiny Spanish Meatballs In Almond Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions