Spanish Albóndigas in Almond Saffron Sauce
The tapas bar classic: small meatballs in a golden sauce thickened with fried almonds and bread.
Albóndigas are a tapas bar staple all over Spain. This version comes from Janet Mendel, who has written ten books on Spanish cooking.
The secret is a picada: almonds and bread, fried and pounded into a paste that thickens the sauce, the way flour would in other kitchens. Even the frying oil goes back into the pan.
Why it works
The picada
Pounded almonds and bread thicken the sauce and give it body and a nutty sweetness.
Reusing the oil
The meatballs' flavor stays in the frying oil, so it goes back into the sauce.
Watch it made
Step by step
- Step 1
Squeeze the soaked bread and knead it with the meats, garlic, onion, parsley, salt, nutmeg and egg.
- Step 2
Roll small balls about an inch across and roll each one in flour.
- Step 3
Fry them slowly in the olive oil until browned on every side, then lift them out.
- Step 4
Strain the oil and keep it. It's going into the sauce.
- Step 5
In some of that oil, fry the almonds, the slice of bread and the garlic until golden.
- Step 6
In a mortar, crush the peppercorns, saffron, clove and a little salt. Add the fried almonds, bread and garlic, and the wine, and pound it into a paste. A food processor works too.
- Step 7
Put the paste in the pan with the rest of the oil and the stock and bring it to a boil.
- Step 8
Add the meatballs and simmer 20 minutes, adding a splash of liquid if it gets too thick. Finish with a squeeze of lemon and a little parsley.
Spanish Albóndigas in Almond Saffron Sauce
Serves 6 as tapas · about 36 small meatballs · 1 hr 15 min total
Meatballs
- 14 oz ground beef
- 14 oz ground pork
- 2 slices stale bread, crusts off, soaked in water or milk
- 1 clove garlic, minced
- 3 tbsp minced onion
- 2 tbsp chopped parsley
- 1/2 tsp salt
- Grated nutmeg
- 1 egg, beaten
- Flour, for dredging
- 1/3 cup olive oil, for frying
Sauce
- 40 blanched almonds
- 1 slice bread
- 1 to 2 cloves garlic
- 10 peppercorns
- 1/2 tsp saffron
- 1 whole clove
- Salt
- 2/3 cup dry white wine
- 1 cup meat or chicken stock
- Lemon and parsley, to finish
To serve
- Lots of crusty bread
Method
- Squeeze the soaked bread and knead it with the meats, garlic, onion, parsley, salt, nutmeg and egg.
- Roll small balls about an inch across and roll each one in flour.
- Fry them slowly in the olive oil until browned on every side, then lift them out.
- Strain the oil and keep it. It's going into the sauce.
- In some of that oil, fry the almonds, the slice of bread and the garlic until golden.
- In a mortar, crush the peppercorns, saffron, clove and a little salt. Add the fried almonds, bread and garlic, and the wine, and pound it into a paste. A food processor works too.
- Put the paste in the pan with the rest of the oil and the stock and bring it to a boil.
- Add the meatballs and simmer 20 minutes, adding a splash of liquid if it gets too thick. Finish with a squeeze of lemon and a little parsley.
Adapted from Janet Mendel's recipe, published on andalucia.com. Janet Mendel, Tapas: A Bite of Spain. Ingredient list follows the source; the method is in our own words.
Tips
- Serve in a clay dish with toothpicks and plenty of bread for the sauce.
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