Albóndigas in Almond-Saffron Sauce

Steps

1. Step 1

   In a large bowl, soak the torn bread in the milk for 5 minutes, then mash it to a paste with a fork.

   5 min

   • 1 slice white sandwich bread, crusts removed
   • 3 tbsp whole milk
2. Step 2

   Add the ground pork, ground beef, egg, minced garlic, parsley, smoked paprika, salt and pepper to the bread. Mix with your hands just until combined — don't overwork it. Roll into about 24 walnut-sized meatballs (1 1/2 inches).

   15 min

   • 1/2 lb ground pork
   • 1/2 lb ground beef
   • 1 egg
   • 2 cloves garlic
   • 3 tbsp flat-leaf parsley
   • 1 tsp sweet smoked paprika (pimentón)
   • 1 tsp fine salt
   • 1/4 tsp black pepper
3. Step 3

   Spread the flour on a plate and roll each meatball in it, shaking off the excess.

   • 1/3 cup all-purpose flour
4. Step 4

   Heat the olive oil in a large deep skillet or wide pot over medium-high heat. Brown the meatballs in two batches, turning, until golden all over, about 5 minutes per batch. They don't need to be cooked through. Move them to a plate.

   10 min

   • 3 tbsp olive oil
5. Step 5

   Turn the heat to medium. Add the almonds to the same pan and toast, stirring constantly, until lightly golden and fragrant, 2 to 3 minutes. Scoop them out into a food processor or blender, leaving the oil behind. Add the saffron and grind the almonds to a fine, sandy paste.

   4 min

   • 1/2 cup blanched almonds
   • 1 pinch saffron threads (about 1/4 tsp)
6. Step 6

   Add the onion, sliced garlic and bay leaf to the pan and cook over medium heat, stirring and scraping up the browned bits, until the onion is soft and golden, about 7 minutes.

   7 min

   • 1 small onion
   • 3 cloves garlic
   • 1 bay leaf
7. Step 7

   Pour in the white wine and let it bubble for 2 minutes to cook off the alcohol. Stir in the broth and the ground almond-saffron mixture and bring to a gentle simmer; the sauce will thicken slightly.

   4 min

   • 3/4 cup dry white wine
   • 1 1/2 cups chicken broth
8. Step 8

   Return the meatballs and any juices to the pan. Cover and simmer gently, turning them once, until cooked through and the sauce coats a spoon, 20 minutes. Add a splash of water if it gets too thick.

   20 min, hands-off

9. Step 9

   Fish out the bay leaf and season the sauce with salt. Scatter with parsley and serve hot over boiled potatoes or with crusty bread for mopping.

   • salt
   • 2 tbsp flat-leaf parsley
   • 1 1/2 lb small potatoes, boiled, or crusty bread

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026