Saturday, 11 July 2015



In Spain, meatballs are called albóndigas. I love these Spanish-style meatballs, which feature a few ingredients that you wouldn't normally expect. These meatballs are pretty much your standard recipe made with pork, but are served in a sauce that includes almonds and bread. It is the sauce that really sets this dish apart. So for a bit of Spanish flair, go ahead and give these meatballs a try. You won't regret it!

250g Minced Pork
1 White onion, peeled and finely chopped
1 clove of Garlic, minced
1 Egg, beaten
25g of bread, crusts removed (I use sourdough)
2 tbsp Water
2 tbsp Flat-leaf parsley, finely chopped, keep some aside to garnish
Nutmeg, freshly grated
2 tbsp Olive oil
Salt and black pepper
Squeeze of lemon juice

2 tbsp Olive oil
25g of bread, crusts removed, torn into pieces
50g of blanched almonds
2 cloves of Garlic, minced
100ml dry white wine
300ml vegetable stock
Salt and black pepper

Serves 4


For the meatballs, put the bread in a bowl, add the water and soak for about 5 minutes. Squeeze out the water and return the bread to a dry bowl. Add the pork, onion, garlic, parsley and egg to the bowl, season with some nutmeg, salt and black pepper. Mix together very well. Roll the mixture between the palms of your hands to make about 16 equal-sized balls. Heat the olive oil in a large frying pan and fry the meatballs for a few minutes until browned and cooked through. Remove from the pan and set aside.

For the almond sauce, heat the olive oil in the frying pan. Add the garlic, bread and almonds and cook gently, stirring until golden. Add the wine and vegetable stock and boil for a couple of minutes. Season to taste and let cool. Blend in a food processor until smooth. Return to the frying pan.

Add the meatballs to the almond sauce and simmer for 25 minutes until the meatballs are tender.


Transfer the meatballs and almond sauce to a serving dish, then add a squeeze of lemon juice to taste. Sprinkle with chopped parsley to garnish. Enjoy......

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