These Meatballs in Almond Sauce are an everyday dinner in my house but when I’m invited to a party I know I can take them and they’ll be a hit. Everyone loves meatballs!
As a home cook you need a good meatball recipe or two. You don’t really need a recipe to make meatballs and sometimes it is fun to experiment with flavour combination you like. But following a recipe will give you the same delicious results every time.
When I cook I want to make the most of my time in the kitchen. This recipe is perfect for the Cook Once, Eat Twice idea. I make small meatballs using a thumb-grip scoop to speed up the process. They also cook evenly when they are all the same size so that little scoop is a good investment. I cook all the meatballs and sauce together. After dinner I divide them into different amounts for a second meal plus some individual portions. It all goes in the freezer and I have a dinner ready for next week.
I love the idea of making a favourite everyday recipe but dressing it up for company. When I want to take these meatballs to a party I’ll make more of an effort with each step. I’ll cut the vegetables more exact, use fresh parsley, add fancy toothpicks and garnish the platter. Suddenly my everyday meatballs look like a gourmet appetizer.
This recipe is a perfect starter as part of a Spanish Gourmet Dinner Club menu or a tapas menu. Some of my other favourite tapas are chorizo stuffed bacon wrapped dates, banderillas and manchego cheese with quince paste. Any time is a good time for tapas!
Let me know in the comments below if you made these meatballs in almond sauce and how you adjusted the recipe to suit your own taste.
|¾ cup fresh GF breadcrumbs (I used a hamburger bun from the freezer)|
|¼ cup white wine|
|1 lb ground beef|
|1 lb ground pork|
|3 garlic cloves, minced|
|3 Tbsp fresh parsley (or 3 tsp dried parsley)|
|1½ tsp salt|
|¾ tsp pepper|
|2 Tbsp olive oil|
|1 onion, finely chopped|
|1 carrot, finely chopped|
|1 cup white wine|
|10 cloves garlic, peeled|
|1¾ cups GF beef stock|
|¼ cup ground almonds|
|½ cup peas|
|2 green onions, sliced thin|
|2 Tbsp fresh parsley (or 2 tsp dried parsley)|
|1 bay leaf|
|salt and pepper to taste|