MEATBALLS IN ALMOND SAUCE
ALBONDIGAS EN SALSA DE ALEMENDRA
[1]
3/4 c. panko bread crumbs
3/4 c. dry white wine
1/2 c. dry sherry
13 cloves garlic, peeled
3/4 lb. ground beef
3/4 lb. ground pork
3/4 lb. ground veal
2 eggs
5 T. minced parsley
2 1/2 t. salt
freshly ground pepper
2 T. olive oil
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1 carrot, peeled and finely chopped
1 c. slivered blanched almonds
1 14 1/2 oz. can beef broth
1/2 cup fresh or frozen peas
1 bay leaf
2 scallions, chopped
Soak the bread crumbs in 1/4 cup of the white wine. Finely chop 3 cloves of garlic and combine with the bread crumbs, meat, eggs, 3 T. of parsley and the salt and pepper. Form into ping-pong sized balls.
Place the meatballs on a baking sheet and cook through in a hot (ideally convection) 350 degree oven for 20 minutes. Meanwhile, in a 14″ paella pan, saute the onion and carrots in the olive oil until soft. Stir in the remaining white wine, the sherry and the other 10 cloves of garlic thinly sliced. Boil until most of the liquid has evaporated.
In a food processor grind the almonds as finely as possible. With the blade running, pour in the beef broth in a thin stream. When well mixed, pour into the paella pan, bring to a boil and add the remaining parsley, peas, bay leaf, scallions and more salt and pepper as needed. Slip in the meatballs, gently mixing them around so they are coated with the sauce. Lower the oven to 300 degrees, cover the pan with foil and bake for 45 minutes.