In
Spanish this dish is call "Albondigas en Salsa de Azafran y Almendras", it is a
very traditional tapa found in the more rural areas of Andalucía. It is also
often served as a "racion" where you receive a larger portion as part of a main
meal, accompanied by a mixed salad. It makes use of day old, hard bread, which
is an abundant commodity in Andalucía!
 Ingredients for the meatballs: makes about
36 balls
400g minced beef
400g minced pork
2 slices of day old bread, crusts removed
2 garlic cloves, crushed
1 egg, beaten
large sprig of fresh parsley, finely chopped
pinch of ground nutmeg
oil for frying
Ingredients for the sauce
40 blanched almonds (save a few to toast for the garnish)
250ml chicken stock
150ml white wine
100ml olive oil
1 slice, day old bread
2 garlic clove, crushed
10 peppercorns
1 clove
a squeeze of fresh lemon juice
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Method
First soak the bread in milk until soft and then squeeze to remove
the excess liquid. Then combine all the ingredients for the meatballs
together and mix well, until blended. Divide and shape into small,
walnut sized balls. Roll them in the dusting flour and fry gently in oil
until they are brown all over.
For the sauce, fry the almonds, bread (soaked in the same way) and
garlic, in oil until golden brown. Then place in a food processor along
with the peppercorns, saffron, clove and white wine, and mix to a smooth
paste. When done, pour the paste into a pan, add the stock and bring to
the boil. When boiling add the meatballs and turn down the heat to a
simmer, and cook for 20 minutes. Just before serving add a squeeze of
fresh lemon juice, the chopped fresh parsley and a sprinkling of toasted
almonds.
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