Spanish-Style Meatballs in Almond Sauce (Albóndigas)
Why This Recipe Works
To streamline the process of making tender tapas-style meatballs in a flavorful, nicely thickened almond sauce, we started by pulsing ground pork, garlic, parsley, egg, and a panade of bread and water in a food processor. After shaping the mixture into 1-inch balls, we skipped browning, instead cooking the meatballs in a mixture of white wine, chicken broth, and softened onion flavored with paprika and saffron. This gentler method quickly cooked the meatballs through without our having to maneuver them much. For the picada, which thickens and flavors the sauce, we ground blanched almonds and bread to ensure that they were quite fine and then fried them in oil. We then mixed in minced garlic and parsley before stirring the picada into the sauce. A splash of sherry vinegar and a sprinkling of fresh parsley at the end added brightness to balance the flavors.