Spanish Almond Meatballs

8
Servings
35m
Prep Time
40m
Cook Time
1h 15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (349.3 g)
  • Calories 812.8
  • Total Fat - 54.1 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 362.3 mg
  • Sodium - 623.7 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 3 g
  • Sugars - 14.3 g
  • Protein - 47.8 g
  • Calcium - 197.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 1 mg

Step 1

Combine mince, 1/2 cup parsley, mixed spice, egg, breadcrumbs, 2/3 of the garlic and 1/2 the onion in a large bowl and season with salt and pepper.

Step 2

Roll level tablespoons of mixture into balls and place on a plate.

Step 3

Heat 1 tablespoon oil in a large saucepan over medium-high heat and add ½ the meatballs and cook, turning, for 5 minutes or until browned and then transfer to a plate lined with paper towel to drain and repeat with 1 tablespoon remaining oil and meatballs.

Step 4

Heat remaining oil in pan over medium heat and add remaining onion and garlic and cook, stirring, for 5 minutes or until softened and then add turmeric, paprika and ½ the chilli and cook, stirring, for 1 minute or until fragrant and then add wine and bring to the boil and boil for 2 minutes.

Step 5

Add stock and bring back to the boil and cook for 10 minutes and then add almond meal and meatballs to the sauce and simmer for 8 to 10 minutes or until meatballs are cooked and sauce thickens.

Step 6

Serve meatballs and almond sauce with broccolini and mash, and sprinkle with remaining parsley, chilli and sliced almonds.

Step 7

TIP - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat and serve as a hot lunch with cooked rice or quinoa, or spoon onto a bread roll with salad, as a variation of a meatball sub.

Tips & Variations


No special items needed.

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