Albóndigas in almond sauce
Pork and veal meatballs in a blended toasted almond, tomato and white wine sauce.
Active time1 h 15 min
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 1 bay leaf
- 3 garlic cloves
- 2 large ripe tomatoes
- 1 onion
- 1 tbsp fresh parsley
- 200 ml whole milk
- 2 eggs
- 350 g raw minced pork
- 350 g raw minced veal
- 150 g raw blanched almonds
- 1 tsp ground cumin
- 40 g wheat flour
- 150 ml extra virgin olive oil
- 15 ml pure lemon juice
- 1 tsp ground black pepper
- 1 tsp fine salt
- 1 tsp white sugar
- 100 ml dry white wine
- 100 g crustless wheat bread crumb
Preparation
Soak bread in all the milk for about 10 min while preparing other ingredients, then drain, squeezing gently, and discard excess milk. Crack the eggs and separate the yolks from the whites. Peel and chop the garlic. Wash and dry the parsley, chop it and measure the stated quantity. Mix pork, veal, yolks, chopped garlic, drained bread, lemon juice, parsley, 0.5 tsp salt and 0.5 tsp pepper. Shape 24 evenly sized meatballs, lightly coat with flour and discard excess coating flour.
3 garlic cloves1 tbsp fresh parsley200 ml whole milk2 eggs350 g raw minced pork350 g raw minced veal40 g wheat flour15 ml pure lemon juice1 tsp ground black pepper1 tsp fine salt100 g crustless wheat bread crumb- mixing bowl
- sieve
- knife
- chopping board
- plate
Heat all the oil in a frying pan and brown meatballs in batches for about 15 min altogether, then set aside. Strain the remaining oil into another pan. Toast almonds in it for about 3 min, watching closely, then set aside, keeping oil for the sauce.
150 g raw blanched almonds150 ml extra virgin olive oil- nonstick frying pan
- kitchen tongs
- plate
- sieve
- 25–30 cm nonstick frying pan
- spoon
Peel and chop onion and fry in this oil for about 10 min. Wash and grate tomatoes, discarding skins. Add tomato pulp, sugar, cumin, bay and remaining 0.5 tsp salt and 0.5 tsp pepper. Reduce for about 10 min. Add almonds and wine and simmer for 15 min. Remove bay, let strong steam dissipate and blend with an immersion blender in a deep container.
1 bay leaf2 large ripe tomatoes1 onion1 tsp ground cumin1 tsp white sugar100 ml dry white wine- knife
- chopping board
- cheese grater
- 25–30 cm nonstick frying pan
- spoon
- mixing bowl
- immersion blender
Return meatballs to the pan and add all the sauce. Simmer gently for about 10 min until cooked through. Continue if needed. Stir sauce carefully to prevent sticking. Serve hot with all the almond sauce.
- nonstick frying pan
- spoon
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration