Meatballs In Saffron-almond Sauce

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 400 g ground beef
• 400 g ground lamb
• 50 g stale bread, crusts removed (2 slices)
• milk
• 1 clove garlic, minced
• 3 tablespoons minced onions
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• freshly grated nutmeg
• 1 egg, beaten
• flour
• 100 ml olive oil
• 40 g almonds, blanched and skinned
• 1 slice bread, cubed (25g)
• 3 tablespoons olive oil (*can use oil from frying of meatballs)
• 10 peppercorns
• 1/2 teaspoon saffron
• 1 clove
• 1/2 teaspoon salt
• 150 ml wine
• 250 ml meat stock or 250 ml chicken stock
• lemon juice
• chopped parsley
• slivered fried onions

Recipe

• 1 combine the meats in a bowl.
• 2 soak the bread in enough milk to cover until soft.
• 3 squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
• 4 knead well to make a smooth mixture.
• 5 form into small balls.
• 6 roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
• 7 remove and drain.
• 8 *the oil can be strained, and used for the 3 tablespoons needed in the sauce.
• 9 sauce: fry the almonds, bread and garlic in the oil until golden.
• 10 remove.
• 11 in a mortar, crush the peppercorns, saffron, clove and salt.
• 12 place this in a food processor and add the almond/bread/garlic mix and wine.
• 13 pulse to a smooth paste.
• 14 combine this mixture, 3 tablespoons of oil, and the stock.
• 15 bring to the boil, then add the fried meatballs.
• 16 simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
• 17 to serve: squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.