Pork and Beef Meatballs in Almond Sauce

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Method

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1. Put the pork and beef in a bowl and, if they are not already mixed, work them together well.
2. Add the breadcrumbs and mix, then add the beaten egg.
3. Crush the garlic with the parsley in a mortar, add it to the meat, season with salt, then fry a small test meatball to check the texture.
4. In a pan, sauté the finely chopped onion in olive oil, then add the wine and salt.
5. Purée the onion in a food processor together with the almonds and tomato sauce. If it is too thin, thicken it with a little flour.
6. Let the meat mixture rest for about half an hour with the baking soda (or beer). Wet your hands slightly with vinegar, shape into balls and roll them in flour. ⏱ Timer: 30 min
7. Fry the meatballs in hot olive oil, then transfer them to the pot with the sauce.
8. Simmer slowly until the sauce thickens.
9. Traditionally served with "patatas a lo pobre" (poor man's potatoes), fries or pasta.

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

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