Albóndigas en Salsa de Almendras

Spanish meatballs in almond sauce tapas adapted from America's Test Kitchen

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1) Process about 20 almonds in a food processor until finely ground.

Step 2

2) Add the bread and process for about 15 seconds until the bread is finely ground.

Step 3

3) Transfer the almond and bread mixture to a 12-inch nonstick skillet. Add olive oil and cook over medium heat for 3 to 5 minutes, stirring often, until the mixture is golden brown.

Step 4

4) Transfer to a bowl. Stir in parsley and garlic and set aside. Wipe the skillet clean with paper towels.

Step 5

1) Process the bread in the now-empty processor until finely ground, about 15 pauses.

Step 6

2) Add an egg, water, 1 tablespoon parsley, garlic, salt, and pepper, and process for about 20 seconds until a smooth paste forms, scraping down the sides of the bowl as necessary.

Step 7

3) Add bread mixture to ground turkey and mix until thoroughly combined.

Step 8

4) Using your moistened hands, form 1 tablespoon of the turkey mixture into 1-inch round meatballs and transfer to a plate; repeat to form about 24 meatballs.

Step 9

5) Heat the oil in a now-empty skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add paprika and cook until fragrant, about 30 seconds.

Step 10

6) Add broth and wine and bring to simmer. Stir in saffron. Add the meatballs and adjust the heat to maintain a simmer. Cover and cook until meatballs register 160 degrees, 6 to 8 minutes, flipping meatballs once midway.

Step 11

7) Stir in the picada and continue to cook for 1 - 2 minutes, uncovered, until the sauce has thickened.

Step 12

8) Turn off the heat and stir in vinegar. Season with salt and pepper to taste. Transfer to a platter, and sprinkle with the remaining 1 tablespoon parsley.