Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendras)
These Spanish meatballs in almond sauce are inspired by traditional Andalusian Albondigas. Tender chicken meatballs are simmered in a rich saffron almond sauce made with toasted almonds, garlic, and bread. Perfect served as tapas with crusty bread or as a comforting Spanish-inspired dinner.
Ingredients
For the Meatballs
- 500 g ground chicken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- ½ teaspoon ground nutmeg
- 3 cloves garlic minced
- 15 g fresh parsley finely chopped
- 2 large eggs
- 50 g breadcrumbs
- 50 g all-purpose flour for coating
For the Almond Sauce
- 6 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 5 whole black peppercorns
- 3 whole cloves
- 1 teaspoon salt
- 6 cloves garlic minced
- 50 g almonds
- 3 slices white bread
- 150 ml water plus extra as needed
- ½ teaspoon black pepper
- 1 chicken bouillon cube
- 12-15 saffron threads
- 15 g fresh parsley chopped
Instructions
- In a large bowl, combine 1 pound (500 g) ground chicken, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon ground cumin, ½ teaspoon ground nutmeg, 3 minced garlic cloves, ¼ cup (15 g) parsley, 2 large eggs, and ½ cup (50 g) breadcrumbs. Mix until evenly combined.
- Shape the mixture into meatballs and lightly coat each one with ⅓ cup (50 g) all-purpose flour.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Fry the meatballs until golden brown on all sides. Transfer to a plate and set aside.
- Heat 2 tablespoons olive oil in a pan over medium heat. Add 5 whole black peppercorns and 3 whole cloves and cook for about 30 seconds until fragrant. Add 1 chopped onion and 1 teaspoon salt, then cook until the onion softens and becomes translucent.
- Transfer the onion mixture to a blender. In the same pan, heat the remaining 2 tablespoons olive oil and cook 6 minced garlic cloves and ½ cup (50 g) almonds until golden. Add them to the blender.
- Toast 3 slices white bread until golden, then add them to the blender along with ⅔ cup (150 ml) water. Blend until completely smooth.
- Pour the almond mixture back into the pan. Add ½ teaspoon black pepper and 1 chicken bouillon cube. Stir well and bring to a gentle simmer.
- Place 12–15 saffron threads in a small bowl with a little hot water and let them steep for 2 minutes. Stir the saffron mixture into the sauce.
- Pour water into the pan and stir well. Simmer until thickened.
- Return the meatballs to the pan and coat them in the sauce. Simmer gently for 10–15 minutes, until the meatballs are cooked through.
- Sprinkle with ¼ cup (15 g) chopped fresh parsley and serve warm.
Notes
Bloom the Spices First: I like adding the peppercorns and whole cloves to the olive oil before the onion because it makes the sauce smell deeper and more fragrant.
Blend the Sauce Well: Let the blender run until the almond mixture is completely smooth; I find this gives the sauce a creamy texture without needing any cream.
Adjust the Water Slowly: Add the water gradually while the sauce simmers because, I find, almond sauce can thicken quickly.
Make It Ahead: These Spanish meatballs, I find, taste even better the next day once the almond sauce has had time to settle and deepen.
Nutrition
Calories: 650kcal | Carbohydrates: 38g | Protein: 33g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 189mg | Sodium: 1701mg | Potassium: 987mg | Fiber: 4g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 14mg | Calcium: 169mg | Iron: 6mg
