Meatballs in Saffron-Almond Sauce

More tapas, this one is from Andalucia apparently.

• Ready In: 1 hr 5 mins
• Yields: 36 meatballs

Ingredients

• MEATBALLS

• 400  g ground beef
• 400  g ground pork
• 50  g  stale bread, crusts removed (2 slices)
•  milk
• 1  clove garlic, minced
• 3  tablespoons  minced onions
• 2  tablespoons  chopped parsley
• 1⁄2 teaspoon salt
•  freshly grated nutmeg
• 1  egg, beaten
•  flour
• 100  ml olive oil

• SAUCE

• 40  g  almonds, blanched and skinned
• 1  slice  bread, cubed (25g)
• 3  tablespoons olive oil (*can use oil from frying of meatballs)
• 10  peppercorns
• 1⁄2 teaspoon saffron
• 1  clove
• 1⁄2 teaspoon salt
• 150  ml white wine
• 250  ml  meat stock or 250  ml  chicken stock

• TO SERVE

•  lemon juice
•  chopped parsley
•  slivered  fried onions

Directions

1. Combine the meats in a bowl.
2. Soak the bread in enough milk to cover until soft.
3. Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
4. Knead well to make a smooth mixture.
5. Form into small balls.
6. Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
7. Remove and drain.
8. *The oil can be strained, and used for the 3 tablespoons needed in the sauce.
9. SAUCE: Fry the almonds, bread and garlic in the oil until golden.
10. Remove.
11. In a mortar, crush the peppercorns, saffron, clove and salt.
12. Place this in a food processor and add the almond/bread/garlic mix and wine.
13. Pulse to a smooth paste.
14. Combine this mixture, 3 tablespoons of oil, and the stock.
15. Bring to the boil, then add the fried meatballs.
16. Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
17. TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.