Albóndigas con picada de almendra (meatballs in an almond sa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| for the meatballs: | ||
| 1 | pounds | ground beef |
| ⅓ | cup | bread crumbs |
| ⅓ | cup | chicken broth |
| 1 | tablespoon | minced parsley |
| 2 | garlic cloves, minced | |
| ½ | teaspoon | lemon juice |
| 2 | tablespoons | minced prosciutto |
| ½ | teaspoon | salt |
| black pepper to taste | ||
| 1 | egg white | |
| flour for dusting | ||
| for the sauce: | ||
| 2 | tablespoons | olive oil |
| 3 | tablespoons | onion, minced |
| 2 | tablespoons | tomato, chopped |
| ¼ | cup | dry white wine |
| ½ | cup | chicken broth |
| 1 | bay leaf | |
| salt and pepper to taste | ||
| 1 | tablespoon | parsley, minced |
| 2 | cloves garlic, minced | |
| a few strands of saffron, crumbled | ||
| 1 | tablespoon | almonds, chopped |
| ¼ | teaspoon | paprika |
| 2 | tablespoons | fresh or frozen peas |
Directions
1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1½ balls. Dust each meatball with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, ⅛ tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000