Almonds and pork are central to Catalan cuisine, and these delicious meatballs certainly showcase that. We foudn this originally in Savoring Spain & Portugal by Joyce Goldtein, with some modifications.
Albódingas en Salsa de Almendra (Meatballs in Almond Sauce)Meatballs:
1 lb ground pork
2 slices bread
1 yellow onion
2 cloves of garlic
3 tablespoon worth of parsley
1 egg, slightly beaten
1 tsp paprika
1/2 tsp ground nutmeg
olive oil
white flour
Picada:
2 cloves garlic
3 tbsp blanched almonds
2 tbsp worth of parsley
1.2 tsp paprika
salt and pepper to taste
Salsa:
2 tbsp olive oil
1 yellow onion
1/2 dry white wine
1/2 cup chicken stock
Prep:Meatballs:
Soak bread in water, and then squeeze dry. Mince yellow onion, garlic, and parsley.
Picada:
Mince garlic and parsley.
Salsa:
Mince yellow onion
Mixing:In a bowl, mix pork, soaked bread, onion (for meatballs), garlic (for meatballs), parsley, egg, paprika, and nutmeg, salt, and pepper.
Mix the picada in a food processor, mixing garlic, almonds, parsley, and paprika into a paste. Season with salt and pepper.
Cooking:Coat a pan with olive oil, and begin heating. Form the meatball mixture into meatballs, and dust in flour. Then fry the meatballs until browned, 8 - 10 minutes. Remove and place on a paper towel to drain.
In a saucepan, warm two tbsp olive oil, and fry the onions (salsa) until tender. Then add the wine, stock, and meatballs and simmer for five minutes. Then add the picada and cook for a couple more minutes.
Serve hot with bread.
Escalivada is a dish derived from the mountains of Catalonia, inspired by roasting vegetables on hot ashes. It is best accompanied by serrano or prosciutto.
