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| All dish images: American Test Kitchen - the video is linked. |
As long-time Savvy Shoppers know I like to post recipes so I, myself, can return to the blog to make them. Since watching America's Test Kitchen make Spanish Meatballs in Almond Sauce on PBS television, I can't get the delicious and simple dish out of my mind! However dear readers, although I make many meals from scratch, I've never made meatballs in my life.
I always made meat sauce instead of meatballs because the repetitiveness of rolling 24 meatballs would try my patience. Also, I prefer ground beef to ground pork. So I won't lie! I'll buy frozen meatballs and simply make the sauce. Never as good as using your own ingredients, yet faster, convenient, and good enough.
For my more ambitious readers, what follows is Test Kitchen's full recipe for ...
Meatballs in Almond Sauce
Picada (the tasty sauce that makes the dish!)
Ingredients:
¼ cup slivered almonds
1 slice hearty white sandwich bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1 slice hearty white sandwich bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 tablespoons minced fresh parsley
2 garlic cloves, minced
Directions for the Picada:
1) Process about 20 almonds in a food processor until finely ground.
2) Add the bread and process for about 15 seconds until the bread is finely ground.
2) Add the bread and process for about 15 seconds until the bread is finely ground.
3) Transfer the almond and bread mixture to a 12-inch nonstick skillet. Add olive oil and cook over medium heat for 3 to 5 minutes, stirring often, until the mixture is golden brown.
4) Transfer to a bowl. Stir in parsley and garlic and set aside. Wipe the skillet clean with paper towels.
Meatballs
Ingredients:
1 large egg
2 tablespoons water
2 tablespoons chopped fresh parsley, divided
2 garlic cloves, minced
1 teaspoon table salt
½ teaspoon pepper
½ teaspoon pepper
1 pound ground pork
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ teaspoon paprika
1 cup chicken broth
½ cup dry white wine
¼ teaspoon saffron threads, crumbled
1 teaspoon sherry vinegar (Substitute with the vinegar you have.)
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ teaspoon paprika
1 cup chicken broth
½ cup dry white wine
¼ teaspoon saffron threads, crumbled
1 teaspoon sherry vinegar (Substitute with the vinegar you have.)
Directions for the meatballs:
2) Add an egg, water, 1 tablespoon parsley, garlic, salt, and pepper, and process for about 20 seconds until a smooth paste forms, scraping down the sides of the bowl as necessary.
3) Add pork and pulse until combined, about 5 pulses. Remove from the processor [As stated in my house, this would always be either ground beef or frozen meatballs.]
4) Using your moistened hands, form 1 tablespoon of the pork mixture into 1-inch round meatballs and transfer to a plate; repeat with the remaining pork mixture to form about 24 meatballs. [If you roll 24 meatballs and then turn each meatball over on all its sides to brown it in a pan more power to you! This is me doing it. -->😵💫]
5) Heat the oil in a now-empty skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add paprika and cook until fragrant, about 30 seconds.
7) Stir in the Picasa and continue to cook for 1 - 2 minutes, uncovered, until the sauce has thickened.
8) Turn off the heat and stir in vinegar. Season with salt and pepper to taste. Transfer to a platter, and sprinkle with the remaining 1 tablespoon parsley.
Eat as an appetizer (mm, mm good ... tapas!) or serve along with vegetables and potatoes or rice as a complete meal. What a lovely weekend or party dish. You're welcome!😋
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