Albóndigas in Almond Sauce with Ground Pork And Beef

Ingredients

• 1¼ lb Ground Pork And Beef, ground
• 1 egg
• ½ cup fresh breadcrumbs
• 3 tbsp milk
• 3 cloves garlic, minced, divided
• 2 tbsp chopped parsley
• 1 tsp sweet pimentón
• 3 tbsp olive oil
• 1 onion, finely diced
• ½ cup blanched almonds
• 1 slice country bread
• 1½ cups chicken stock
• ¼ cup dry white wine
• 1 pinch saffron threads
• Salt and black pepper

Method

1. Soak the breadcrumbs in milk for 5 minutes, then mix with the Ground Pork And Beef, egg, one-third of the garlic, parsley, pimentón, salt, and pepper. Roll into 20 walnut-size balls with damp hands.
2. Brown the albóndigas in olive oil in a wide skillet, turning until colored on all sides but not cooked through, about 6 minutes. Lift them out.
3. In the same oil, fry the almonds and the bread slice until both are golden, 2–3 minutes. Scrape them into a blender with the wine, saffron, and half the stock and blitz until smooth and pale.
4. Soften the onion and remaining garlic in the pan for 6 minutes, pour in the almond puree and remaining stock, and simmer until it thickens to pouring-cream consistency.
5. Return the meatballs, cover, and simmer 15 minutes, shaking the pan now and then. They should be cooked through at 160°F (71°C) and the sauce should cling.
6. Rest 5 minutes off the heat, then serve with bread — the sauce is the reason this dish exists.