4 slices of white bread crusts removed and cut into quarters
⅔ cup White Wine
1 pinch of sweet paprika in Spain Pimentón de la Vera
⅔ cup chicken stock
½ cup raw almonds
Instructions
We begin by making the ground meat mixture.
In a large bowl we 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.
To make the meatballs, roll the meat mixture into medium sized balls, and dredge in flour.
Fry in hot olive oil (or sunflower oil if you prefer a more neutral flavor), making sure we brown all sides but don't finish them cooking as they will finish cooking into the sauce. Remove meatballs from heat and reserve.
To make the almond sauce, add about ¼ cup olive oil to a frying pan and sauté the 3 whole garlic cloves over medium heat.
Take them out as soon as they're golden, and add them to a food processor.
In the same oil, fry the raw almonds until just golden. Take them out as soon as they've turned color. If you burn them... start over with another batch of almonds! Add them to the food processor.
In the same oil, turn up the heat and fry the slices of white bread cut into croutons. Remove and add to the food processor.
Add the chicken stock and white wine to the food processor, and blend for about one minute. For a more authentic texture stop blending before is completely pureed.
Cover the meatballs with the sauce, and simmer for about 30 minutes over a very low heat.
If the sauce is too thick, add a bit of water.
Taste, adjust the salt and pepper.
Serve hot or warm. To make it a tapa on a small plate add 3 or 4 meatballs with a small piece of bread.
Call Us -If busy leave message