tiny spanish meatballs in almond sauce
- Number of Servings: 7
Ingredients
Meatballs:2 oz white or brown bread, crusts removed, broken into small pieces3T Water1lb fresh lean ground pork1 large onion, finely chopped1 garlic clove, crushed1T chpped fresh flat leaf parsley, plus extra for garnish1 egg, beatenfreshly grated nutmegsalt and pepperflour, for coating2 T Olive oilsqueeze of lemon juiceAlmond Sauce:2T olive oil1 oz white or brown bread4 oz blanched almonds2 garlic cloves, finely chopped5 oz dry white winesalt and pepper2 cups vegetable stock
To prepare the meatballs, put the bread in a bowl, add the water, and let soak for 5 minutes. Squeeze out the water and return the bread to the dried bowl. Add the pork, onion, garlic, parsley, and egg, then season with grated nutmeg and a little salt and pepper. Knead well to form a smooth mixture.
Spread some flour on a plate. With floured hands, shape the meat mixture into about 30 equal-size balls, then roll each meatball in flour until coated. Heat the olive oil in a large, heavy bottom skillet and cook the meatballs, in batches, for 4-5 minutes, or until browned all over. Remove from the skillet and set aside.
To make the almond sauce, heat the olive oil in the skillet. Add the bread with the almonds and cook gently stirring, until golden. Add the garlic and cook for 30 second, then add the wine and boil for 1-2 minutes. Season to taste and let cool. Whiz in a food processor with the stock until smooth. Return to the skillet.
Carefully add the cooked meatballs to the almond sauce and let simmer for 25 minutes, or until the meatballs are tender. Transfer the meatballs to and almond sauce to a serving dish then add a squeeze of lemon juice to taste and sprinkle with copped parsley to garnish.
Serving Size: makes 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CARTONCM.
Spread some flour on a plate. With floured hands, shape the meat mixture into about 30 equal-size balls, then roll each meatball in flour until coated. Heat the olive oil in a large, heavy bottom skillet and cook the meatballs, in batches, for 4-5 minutes, or until browned all over. Remove from the skillet and set aside.
To make the almond sauce, heat the olive oil in the skillet. Add the bread with the almonds and cook gently stirring, until golden. Add the garlic and cook for 30 second, then add the wine and boil for 1-2 minutes. Season to taste and let cool. Whiz in a food processor with the stock until smooth. Return to the skillet.
Carefully add the cooked meatballs to the almond sauce and let simmer for 25 minutes, or until the meatballs are tender. Transfer the meatballs to and almond sauce to a serving dish then add a squeeze of lemon juice to taste and sprinkle with copped parsley to garnish.
Serving Size: makes 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CARTONCM.
Nutritional Info Amount Per Serving
- Calories: 373.5
- Total Fat: 23.4 g
- Cholesterol: 60.1 mg
- Sodium: 608.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.9 g
- Protein: 18.7 g
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