Spiced Meatballs in Almond Sauce

12 ounces ground beef
12 ounces ground pork
2 slices stale bread, crust removed
1 garlic clove, minced
3 tablespoons onion, minced
2 tablespoons fresh flat-leaf parsley, chopped
1/2 salt
1/8 teaspoon nutmeg, freshly grated
2 eggs, beaten
1/4 cup all-purpose flour, for dredging
1/4 cup olive oil

Combine ground beef and pork in a bowl. Soak bread in water to cover until soft. Squeeze it out and add to the meat with garlic, onion, parsley, salt, nutmeg, and eggs. Knead well to make a smooth mixture.

Form the meat mixture into 1-inch balls and roll them in flour. Heat oil in a large skillet over medium heat and fry the meatballs in batches slowly until browned on all sides, about 6 minutes. Remove and drain.

2 tablespoons olive oil
1/2 cup almonds, blanched and skinned
3 garlic cloves
10 peppercorns
1/2 teaspoon saffron threads
1 clove
1/2 teaspoon salt
1 slice bread, crust removed
2/3 cup white wine
1 cup chicken or meat broth
Fresh flat-leaf parsley, chopped as needed

Pour oil into a deep skillet or medium pot over medium heat and fry almonds, bread, and 2 garlic cloves in oil until golden, about 2 minutes. Remove, reserving the oil in the skillet. Set aside a few almonds for garnish.

In a mortar, crush peppercorns, saffron, clove, and salt. In a blender or food processor, grind together fried almonds, bread, fried garlic, and remaining garlic clove with wine to make a smooth paste. Add spices to this mixture.

Stir almond mixture into oil remaining in the skillet and add broth. Bring to a boil, then add the fried meatballs. Simmer meatballs, covered for 20-30 minutes, adding a little additional liquid if needed.

Serve meatballs garnished with the reserved toasted almonds and chopped parsley.

Yield: 10-12 servings

Suggested Wine Pairings: Viognier, Roussanne, Marsanne, Riesling, Chenin Blanc

Related Recipe Categories
Main Dishes