Albóndigas con Picada de Almendra
(Meatballs in Almond Sauce)

For the Meatballs:
1 lb. ground beef
1/3 cup bread crumbs
1/3 cup chicken broth
1 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. lemon juice
2 Tbsp minced prosciutto
1/2 tsp. salt Black pepper to taste
1 egg white.

Flour for dusting

For the Sauce:
2 Tbsp olive oil
3 Tbsp onion, minced
2 Tbsp tomato, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 bay leaf salt and pepper to taste
1 Tbsp parsley, minced
2 cloves garlic, minced a few strands of saffron, crumbled
1 Tbsp almonds, chopped.
1/4 tsp. paprika.
2 Tbsp fresh or frozen peas.

Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2" balls. Dust each meatball with flour.

On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.

Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas (if you are using them) to the meatballs and cook for 15 more minutes. Serve hot.


Note: Meatballs are very commonly served in Andalusia (Spain) and the original recipe calls for veal. However ground beef has beef substituted in this version since veal is not readily available or very expensive in some markets.

For the authentic dish, use veal instead.

Works well with ground venison also.