Spanish Albondigas en Salsa - Traditional Meatballs in Almond Sauce
Are you looking for a hearty dish that transports you directly to the Spanish sun? Then my Albondigas en Salsa are just what you need! These Spanish meatballs in a robust tomato-almond sauce are a true classic that I absolutely love as a hobby cook. The combination of tender ground beef and a finely pureed sauce with roasted almonds creates an unforgettable taste experience. This dish is surprisingly simple and quick to make, even if it looks like high culinary art at first glance. I use only fresh ingredients – no fuss, just pure enjoyment! Whether as a filling main course or as part of a cozy tapas spread, these Albondigas are guaranteed to succeed for everyone. Grab your apron and let's conjure up this Mediterranean delicacy in your own kitchen together. You will be amazed at how wonderfully the flavors harmonize!
Ingredients
Preparation
First, finely dice the onion (1) and the garlic clove (1).
Place the ground beef (200 g) in a bowl and mix with half of the onions (1), the egg (1), the breadcrumbs (20 g), and some chopped parsley (5 g). Form small balls.
Heat the olive oil (30 ml) in a pan and brown the meatballs all around, then remove from the pan.
Sauté the remaining onions (1) and garlic (1) in the remaining oil until translucent. Roast the almonds (30 g) briefly until they smell wonderful.
Deglaze with the strained tomatoes (200 ml) and let it boil briefly.
Return the meatballs (200 g) to the sauce and let them simmer gently over medium heat for about 10 minutes.
Finally, sprinkle the remaining parsley (5 g) over the dish and serve hot.
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