Savouring Memories of Málaga – One Albóndigas At a Time
Hola, food enthusiasts! To put me in the mood for my upcoming trip to Spain I’ve been cooking up a few of my favorite tapas dishes.
If you’ve ever strolled through the vibrant streets of Málaga, Spain, you know that the city is a treasure trove of culinary delights. One dish that left an indelible mark on my taste buds during my visit last year was the Albóndigas en Salsa de Almendras—Spanish-style meatballs in almond sauce. The good news? Recreating this savory delight at home is not only a breeze but also a surefire way to transport yourself back to the sunny streets of Málaga with each bite.
One of the joys of this recipe is its simplicity. Albóndigas en Salsa de Almendras doesn’t demand elaborate kitchen skills or a pantry stocked with exotic ingredients. The beauty lies in the harmonious blend of ground meat, aromatic spices, and the rich, velvety almond sauce.
Picture this: tender meatballs with a hint of nutmeg, nestled in a pool of creamy almond sauce. The marriage of textures and flavors is nothing short of a culinary symphony. Albóndigas en Salsa de Almendras is not just a recipe; it’s an invitation to savor the memories of lazy afternoons and lively tapas bars.
So, my fellow food adventurers, let’s embark on a culinary journey to Málaga without leaving the comfort of our kitchens. Albóndigas en Salsa de Almendras is the key, unlocking the door to the sun-soaked streets, the laughter of locals, and the unmistakable flavor of Spain. ¡Buen provecho!
Ingredients
Meatballs
- 55 grams white or brown bread crusts removed
- 3 tbsp water
- 454 grams lean ground pork
- 1 onion finely chopped
- 1 garlic clove crushed
- 2 tbsp chopped fresh flat leaf parsley plus extra for garnish
- 1 egg beaten
- freshly grated nutmeg
- salt and pepper
- flour for coating
- 2 tbsp olive oil
- squeeze of lemon juice
Almond Sauce
- 2 tbsp olive oil
- 25 grams white or brown bread torn into pieces
- 115 grams blanched almonds
- 2 garlic cloves finely chopped
- ½ tsp saffron
- 150 ml dry white wine
- 425 ml vegetable stock
- salt and pepper
Instructions
Prepare the Meatballs
- In a large bowl, soak the bread in the water for 5 minutes. Using your hand, squeeze out the water. Dry the bowl, then add the bread, pork, onion, garlic, parsley and egg. Season well with grated nutmeg, salt and pepper. Mix until well combined.
- Spread some flour on a plate. With flour dusted hands, shape the mixture into about 30 equal sized meatballs, rolling each meatball in the flour to lightly coat.
- Heat 2 tbsp of olive oil in a large skillet over med-high heat. Cook the meatballs in batches, turning the meatballs to brown on all sides, about 4-5 minutes a batch.Once browned, removed from the skillet and set aside.
Make the Almond Sauce
- Add the saffron threads to the wine and set aside.
- Wipe out the skillet. Heat 2 tbsp of olive oil over med heat. Add the bread and almonds to the skillet, and cook, stirring frequently, until golden brown. Add the garlic and cook for another 30-45 seconds. Add the wine and let boil for 1-2 minutes. Remove from the heat and set aside to cool slightly.
- Transfer the almond mixture to a blender or food processor. Add the vegetable stock and blend until smooth. Taste and season with salt and pepper.
- Return the sauce to the skillet and gently add the meatballs. Simmer the meatballs in the sauce for 25-30 minute, turning them occasionally.
To Serve
- Transfer the meatballs and sauce to a warmed serving dish. Squeeze fresh lemon juice over top, and sprinkle with chopped parsley. Serve with chunks of crusty bread to mop up the sauce.