Best 2 Albondigas Con Picada De Almendra Meatballs In An Almond Sauce Recipes
Embark on a culinary adventure with Albondigas con Picada de Almendra, a traditional Spanish dish that tantalizes taste buds with its harmonious blend of flavors. These delectable meatballs, lovingly crafted with a combination of meats, are enveloped in a rich and nutty almond sauce, creating a symphony of textures and flavors.
**Albondigas con Picada de Almendra** is a traditional Spanish dish that combines the savory flavors of meatballs with a rich and nutty almond sauce. The meatballs are made with a mixture of ground beef, pork, and veal, and are seasoned with garlic, onion, parsley, and cumin. They are then simmered in a flavorful broth made with chicken stock, white wine, and tomato sauce. The picada de almendra, or almond sauce, is made with almonds, garlic, bread crumbs, and olive oil. It is added to the meatballs and simmered until the sauce has thickened.
This article offers two variations of this classic dish:
* **Traditional Albondigas con Picada de Almendra:** This recipe follows the classic method of preparing the meatballs and almond sauce, resulting in a hearty and comforting dish that showcases the traditional flavors of Spanish cuisine.
* **Modern Albondigas con Picada de Almendra:** This recipe adds a contemporary twist to the traditional dish by incorporating roasted red peppers and sun-dried tomatoes into the almond sauce. The result is a vibrant and flavorful sauce that complements the meatballs perfectly.
Both variations of Albondigas con Picada de Almendra are sure to delight your palate and leave you craving for more. So gather your ingredients and embark on this culinary journey to discover the exquisite flavors of this Spanish delicacy.
ALBONDIGAS CON PICADA DE ALMENDRA (MEATBALLS IN AN ALMOND SAUCE)
SPANISH TAPAS RECIPE: The word albondigas is derived from the Arabic word al-bunduq (hazelnut) and the dish is Moorish in origin. This classic dish is from a restaurant in Granada, Spain.
Provided by Member 610488
Categories Veal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
- When ready to cook, roll tablespoons of the mixture into small 1-inch balls.
- Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
- Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
- Lower the heat and add onion. Cook until golden and caramelized. Add tomato and cook for one minute. Stir in the wine, broth and add the bay leaf. Add the meatballs back to the sauce. 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. Pulverize into a paste. Add this mixture, along with the peas, to the meatballs and cook for 15 more minutes.
ALBONDIGAS (MEATBALLS)
There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.
Provided by Karen From Colorado
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
- Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
- Cut the hard-boiled eggs in half and each half into 9 pieces.
- Form meatballs around each egg piece; set aside.
- To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
- Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
- add water and salt and simmer for 6 minutes.
- Uncover and add meatballs to the sauce.
- Cook, covered, over low heat for 30 minutes; correct seasonings if desired.
Nutrition Facts : Calories 440.7, Fat 30.2, SaturatedFat 10.8, Cholesterol 197.4, Sodium 830.3, Carbohydrate 8.8, Fiber 2.2, Sugar 4.5, Protein 32.5
Tips:
- Choose the right beef: Use a combination of ground beef and ground pork for a more flavorful meatball. For a leaner meatball, use ground turkey or chicken.
- Soak the bread in milk: This will help the meatballs stay moist and tender.
- Season the meatballs well: Use a combination of salt, pepper, garlic powder, onion powder, and cumin to flavor the meatballs.
- Brown the meatballs before simmering: This will help develop flavor and color.
- Use a good quality almond sauce: You can make your own or use a store-bought sauce.
- Serve the meatballs with rice, pasta, or vegetables: This will make a complete and satisfying meal.
Conclusion:
Albondigas con Picada de Almendra (Meatballs in Almond Sauce) is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The meatballs are tender and juicy, and the almond sauce is rich and creamy. This dish is sure to please everyone at your table.
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