Albondigas Con Picada De Almendra Meatballs In An Almond Sauce Recipes

ALBONDIGAS CON PICADA DE ALMENDRA (MEATBALLS IN AN ALMOND SAUCE)

Albondigas Con Picada De Almendra (Meatballs in an Almond Sauce) image

SPANISH TAPAS RECIPE: The word albondigas is derived from the Arabic word al-bunduq (hazelnut) and the dish is Moorish in origin. This classic dish is from a restaurant in Granada, Spain.

Provided by Member 610488

Categories Veal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

6 ounces ground pork
6 ounces ground veal
3 garlic cloves, minced
1/3 cup dry breadcrumbs
1 teaspoon coriander, ground
1 teaspoon nutmeg, ground
1 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
1 egg
2 tablespoons olive oil
4 tablespoons onions, minced
3 tablespoons tomatoes, chopped
1/2 cup dry white wine
3/4 cup chicken broth
1 bay leaf
salt and pepper, to taste
1 tablespoon parsley, minced
2 garlic cloves, minced
5 strands saffron
2 tablespoons almonds, chopped
1/4 teaspoon paprika
2 tablespoons peas (fresh or frozen)

Steps:

In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
When ready to cook, roll tablespoons of the mixture into small 1-inch balls.
Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
Lower the heat and add onion. Cook until golden and caramelized. Add tomato and cook for one minute. Stir in the wine, broth and add the bay leaf. Add the meatballs back to the sauce. Season with salt and pepper, cover and cook for 30 minutes.
Meanwhile combine parsley, garlic, 1/8 tsp salt, saffron, almonds and paprika in a blender or mini-food processor. Pulverize into a paste. Add this mixture, along with the peas, to the meatballs and cook for 15 more minutes.

TINY SPANISH MEATBALLS IN ALMOND SAUCE

Tiny Spanish Meatballs in Almond Sauce image

Make and share this Tiny Spanish Meatballs in Almond Sauce recipe from Food.com.

Provided by Julie Bs Hive

Categories Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 ounces white bread or 2 ounces brown bread, crusts removed
3 tablespoons water
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
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

Steps:

MEATBALLS:.
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.
Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
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.
MAKE SAUCE:.
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.
Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
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.

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

Albondigas (Meatballs) en Chipotle image

Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.

Provided by MexicoKaren

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

5 tomatoes, chopped
1 small onion
1 clove garlic
1 tablespoon adobo sauce from chipotle peppers
3 tablespoons vegetable oil
3 cups chicken stock
4 fresh tomatillos, husks removed
2 eggs
1 small onion
2 chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon chicken bouillon granules
5 sprigs fresh cilantro, chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice

Steps:

Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g

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Start by making the ground meat mixture. In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, the milk, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.
Refrigerate the mixture for a few hours, or overnight. Make sure it's covered in clingfilm, with the plastic touching the meat directly. You can skip this step, but may have to add more breadcrumbs and the meatballs may not be as flavorful.
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