Andalucian Tapas Recipes

Meatballs in a Saffron & Almond Sauce

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
• 2150ml white wine
• 100ml olive oil
• 1 slice, day old bread
• 2 garlic clove, crushed
• 10 peppercorns
• 1 clove
• a squeeze of fresh lemon juice




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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