Meatballs in Saffron Sauce

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Method

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1. Put the pork and chicken in a bowl and mix them together.
2. Add the breadcrumbs and mix, then add the beaten egg.
3. Crush the garlic with the saffron in a mortar and add it to the meat with the salt, then fry a test meatball to check the texture.
4. Sauté the finely chopped onion in olive oil, add the white wine and the salt.
5. Purée the onion with the almonds in a food processor. If the sauce is too thin, thicken it with a little flour.
6. Rest the meat mixture for half an hour with the baking soda or beer. With hands wetted with a little vinegar, shape it into balls and roll them in flour. ⏱ Timer: 30 min
7. Fry the meatballs in hot oil, then put them into the pot with the sauce.
8. Simmer over low heat until the sauce thickens.
9. Serve with poor man's potatoes ("patatas a lo pobre").

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Albóndigas en salsa (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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