The first rule of meatballs is they must be light. Rule #2 (and only possible if rule #1 is obeyed) is they must be delicious. Thus concludes the rules of meatballs.
Given the amount of rubbery, bland meatballs out there you might think you come across you might not necessarily think this is true, but it is: Spectacular meatballs aren’t hard at all.
Panko bread crumbs give these tapas-style Spanish meatballs their lift. Almond flour binds together the sauce of sherry, broth and vegetables. Whole cloves of garlic simmered alongside the meatballs are the bonus prizes in this winning recipe.
They are just as good hot from the pot as they are gently reheated later on.
MEATBALLS IN ALMOND SAUCE RECIPE
ALBONDIGAS EN SALSA ALMENDRA
2 lbs. ground meat, an equal mix of beef, pork and veal
3/4 cup panko bread crumbs
1 cup dry sherry
1 head of garlic, separated into cloves, peeled
2 eggs
1/4 cup chopped parsley
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black pepper
1/4 cup olive oil
1 onion, minced
1 carrot, peeled and minced
2 cups beef broth
1/3 cup almond flour
1 can LeSueur peas (14.5 oz.)
1 bay leaf
2 scallions, chopped
hard-boiled eggs for garnish
- Soak the panko bread crumbs in 1/2 cup of the sherry. Finely mince 3 of the peeled garlic cloves and combine with the softened panko crumbs, the ground meat mixture, 2 eggs, 2 tablespoons of the minced parsley, 2 teaspoons salt and a good grinding of black pepper. Roll into ping-pong sized balls.
- Heat the oil a large heavy casserole. Brown the meatballs on all sides. Remove them to a platter. Add the carrots and onion to the pot and cook until they soften. Add more oil if necessary.
- Add the remaining 1/2 cup of sherry and the 2 cups of beef broth to the pot. Whisk in the almond flour. Add the bay leaf, canned peas, remaining peeled garlic cloves, chopped scallion and remaining chopped parsley. Bring to a boil, stir to mix. Taste and add more salt and pepper as needed.
- Return the meatballs and any accumulated juices to the bot. Stir to cover with the sauce Reduce to a simmer and cook, with the lid ajar, for 45 minutes. Stir occasionally.
- Serve hot with sliced hard-boiled eggs for garnish.