Spanish Meatballs in Almond Sauce Recipe

Name: Spanish Meatballs in Almond Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: Meatballs; 1 Slice bread (crust removed); 2 Tablespoons water; 1 Pound ground pork (substitute beef, or turkey); 3/4 cups finely chopped onion; 1 Large clove fresh garlic (crushed / pressed); 1 Tablespoon chopped fresh Italian parsley; 1 Large egg (beaten); 1 teaspoon freshly grated nutmeg; sea salt & fresh ground pepper; 1 cup unbleached all-purpose flour (for coating meatballs); 2 Tablespoons olive oil; Almond Sauce; 2 Tablespoons olive oil; 1 Slice bread; 3/4 cups blanched almonds (I used slivered); 2 Large cloves fresh garlic (chopped / minced); 2/3 cups dry white wine (I used Savignon Blanc); sea salt & fresh ground pepper; 1 3/4 Cups organic vegetable stock

Ingredients

Meatballs
1 Slice bread (crust removed)
2 Tablespoons water
1 Pound ground pork (substitute beef, or turkey)
3/4 cups finely chopped onion
1 Large clove fresh garlic (crushed / pressed)
1 Tablespoon chopped fresh Italian parsley
1 Large egg (beaten)
1 teaspoon freshly grated nutmeg
sea salt & fresh ground pepper
1 cup unbleached all-purpose flour (for coating meatballs)
2 Tablespoons olive oil
Almond Sauce
2 Tablespoons olive oil
1 Slice bread
3/4 cups blanched almonds (I used slivered)
2 Large cloves fresh garlic (chopped / minced)
2/3 cups dry white wine (I used Savignon Blanc)
sea salt & fresh ground pepper
1 3/4 Cups organic vegetable stock

PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 4-6 servings

Instructions

To make the Meatballs: Place bread in a bowl and add water. Allow water to soak for 5 minutes.
With your hands, squeeze out all of the water and place in a large bowl.
Add the pork, onion, garlic, parsley, nutmeg, egg, and salt & pepper. Knead the mixture together until it forms a smooth mixture.
Spread flour on a large plate. Using a small cookie scoop (1 1/2 Tablespoon size), or floured hands, form approximately 21 meatballs. Roll in the flour until coated.
Heat the olive oil in a large skillet. Add half of the meatballs, and cook for 4 - 5 minutes, or until browned on all sides. Remove the meatballs from the skillet and set aside.
Add the remaining meatballs to the skillet and cook for 4 - 5 minutes. Remove and set aside.
To make the Almond Sauce: Heat the olive oil in the same skillet that you cooked the meatballs in. Add the bread and almonds, and cook stirring frequently until they are golden brown.
Add the garlic and cook for an additional 30 seconds. Pour in the wine and boil for 1 - 2 minutes. Use a spatula or wooden spoon to scrape up the bits on the bottom of the pan.
Pour sauce mixture into the bowl of a food processor. Pour in the vegetable stock and blend mixture until smooth.
Return almond sauce to the skillet and carefully add the meatballs. Simmer for 25 minutes, or until the meatballs are tender and thoroughly cooked.
Garnish with chopped Italian parsley, and serve.