Albondigas Con Salsa de Almendras Y Azafran - Meatballs in Saffron-Almond Sauce (Spain) Serving Size - 9 Prepared By - DnD Recipe Rating
			14 oz ground beef 14 oz ground pork 2 Sliced stale bread without crusts 1 Clove garlic 3 tablespoon onion, minced 2 tablespoon chopped parsley 1/2 teaspoon salt 1 1/2 teaspoon nutmeg 1 eggs, beaten flour 1/3 Cup olive oil 40 almonds, blanched and skinned 1 Sliced bread 3 tablespoon olive oil 10 peppercorns 1/2 teaspoon saffron or turmeric 1 1/2 teaspoon cloves 1/2 teaspoon salt 2/3 Cup white wine 1 Cup chicken stock 1 lemon juice 1 parsley slivered fried almonds
			Combine the ground meats in a bowl. Soak the sliced bread in water or milk to cover until soft. Squeeze it out and add to the meat with the garlic, onion, parsley, salt, nutmeg and egg. Knead well to make a smooth mixture. Form into small balls. Roll the meat in flour and fry very slowly in hot oil until browned on all sides. Remove and drain. The oil can be strained and used for the sauce. Fry the almonds, bread and garlic in the oil until golden. Remove. In a mortar, crush the peppercorns, saffron (or turmeric), cloves, and salt. Add the toasted almonds, bread and garlic (or put it in a processor) with the wine to make a smooth paste. Combine this mixture in the pan with remaining oil and the stock. Bring to a boil, then add the fried meatballs. Simmer the meatballs for 20 minutes in the sauce, adding a little additional liquid if needed. Immediately before serving, add a squeeze of lemon juice. Serve sprinkled with chopped parsley and a few slivered almonds.