Spanish meatballs in almond sauce

Ingredients for 4 servings:

• 600 g minced meat
• 4 slices of toast or stale bread
• 1 egg(s)
• ½ onion(s), finely diced
• 2 cloves garlic, finely chopped
• ½ bunch flat-leaf parsley, chopped
• 4 tbsp flour
• salt, pepper
• 50 ml vegetable oil
• 250 ml chicken stock
• 250 ml dry white wine
• 1 pinch(s) of saffron
• 1 lemon(s), zest only
• 1 slice(s) of toast
• 100 g almond(s), peeled
• 2 tsp sugar
• salt, pepper
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Minced meat with a twist

Remove the crusts from the slices of toast, cut the bread into cubes, and soak in water or milk. Squeeze out the excess liquid and knead well with the minced meat, beaten egg, parsley, garlic, and onion. Season with salt and pepper. Form small, walnut-sized meatballs and roll them in flour. Brown on all sides in oil, but do not brown completely. For the sauce, combine the chicken stock, white wine, saffron, and lemon zest in a wide saucepan and bring to a boil. Season with salt, pepper, and sugar. Remove the crusts from the slices of toast and dice them. Toast them with the almonds in olive oil until golden. Let cool slightly, then puree with a hand blender. Stir into the sauce, add the meatballs, and simmer over low heat for about 20 minutes, until the meat is cooked through.