Spanish Meatballs: Albóndingas

Name: Spanish Meatballs: Albóndingas
Cuisine: European, Mediterranean, Spanish
Ingredients: ¼ cup slivered almonds; 1 slice hearty white bread, torn into 1" pieces; 2 Tbsp Olive oil; 3 Tbsp fresh parsley, minced; 2 cloves garlic, minced; 1 slice hearty white bread, torn into 1" pieces; 1 egg; 2 Tbsp water; 2 Tbsp fresh parsley, chopped, divided; 2 cloves garlic, minced; 1 tsp salt; ½ tsp pepper; 2 tsp sherry vinegar; 1 lb ground pork; 1 Tbsp olive oil; ½ cup onion, chopped fine; ½ tsp paprika; 1 cup chicken broth; ½ cup dry white wine; ¼ tsp saffron, crumbled

5 steps

Updated at: Thu, 17 Aug 2023 12:53:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories521 kcal (26%)

Total Fat38.5 g (55%)

Carbs14.3 g (6%)

Sugars2.3 g (3%)

Protein24.5 g (49%)

Sodium973.5 mg (49%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Picada

Step 1

Process almonds in food processor until finely ground. Add bread and process until finely ground. Transfer to skillet, add oil and cook over med heat until golden. Transfer to bowl and stir in parsley and garlic. Wipe skillet.

Meatballs

Step 2

Process bread. Add egg, water, 1 Tbsp parsley, garlic, salt, and pepper. Pulse until smooth paste. Add pork and pulse until combined.

Step 3

Remove processor blade. Form generous tablespoons into 1" balls, approximately 24.

Step 4

Heat oil in skillet. Add onion and cook until softened. Add paprika and cook until fragrant. Add broth and wine and simmer. Stir in saffron. Add meatballs, cover and simmer until 160.

Step 5

Stir in picada and cook, uncovered, until thickened slightly, 1-2 min. Off heat, stir in vinegar. Season to taste. Transfer to platter and sprinkle with remaining parsley.