Meatballs in Saffron-Almond Sauce

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READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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