Spanish Almond Meatballs
"From our Sunday newspaper The Sunday Times."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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