Spanish Meatballs in Almond Sauce

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this Tom Swifty:
 
"My new electric skillet has stopped working," said a dead-pan Tom.

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                            TODAY'S RECIPE
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Spanish cooks often use ground almonds to thicken sauces, a remnant of
centuries of Moorish rule. Don't be alarmed by the quantity of garlic in
this recipe - it mellows considerably during cooking.

Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)

3/4 cup (180 ml) dry bread crumbs
1 1/4 cups (310 ml) dry white wine
1/2 lb (225 g) ground beef
3/4 lb (335 g) ground pork
3/4 lb (335 g) ground veal
12 cloves garlic, mashed or pressed through a garlic press
2 eggs
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 carrot, finely chopped
20 blanched almonds
1 1/2 cup (375 ml) beef stock
2 scallions (spring onions), chopped
1 bay (laurel) leaf

Soak the bread crumbs in 1/4 cup (60 ml) of the wine. Combine the ground
meats, soaked crumbs, 1/4 of the mashed garlic, the eggs, 1/2 the
parsley, salt, and pepper in a mixing bowl. Mix thoroughly and form into
small meatballs. Heat the oil in a large skillet over moderate heat and
saute the meatballs until browned on all sides. Transfer the meatballs
to a platter. Saute the onion and carrot in the same skillet until
tender but not browned, about 5 minutes. Stir in the remaining wine and
garlic and cook until most of the liquid has evaporated. Meanwhile,
grind the almonds to a fine powder in an electric blender or food
processor and add the beef stock. Pour the almond mixture into the
skillet and add the meatballs, remaining parsley, scallions, and bay
leaf. Cover and simmer over low heat for 45 minutes.
Serves 6 to 8 as an appetizer.
Received on Mon Dec 28 02:30:31 2009