Meatballs in a Saffron & Almond Sauce

Introduction

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 Andalucia. 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 Andalucia!

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.