Andalusian Almond Meatballs
Go ahead and dig right in to these creamy Andalusian Almond Meatballs. They are absolutely amazing! They are also called albóndigas (“meatballs” in Spanish) and a classic tapas dish to have in Spain especially in the Andalusian region (Southern Spain).
Just thinking about Spanish tapas bring back good memories when Stephen and I went to Spain last July for our honeymoon. We didn’t have enough time to venture the Southern Spain region, but it gives us more reasons to visit Spain again! I’ll save another time to post about our Spain travels and foods we’ve eaten and discovered in Madrid and Barcelona.
If you need a quick and easy party food to make, give this Andalusian Almond Meatballs recipe a try. It’s definitely a crowd pleaser and easy to nosh on. The original recipe calls for breadcrumbs, but we used panko because that’s our pantry staple item for breadcrumbs. Panko is common in Asian cuisine, but both items serve the same purpose and can use interchangeably.
If you don’t have sherry vinegar, it’s worth getting one and adding to your pantry staple. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la Frontera in Andalusia, Spain. It’s commonly used in Spanish and French cuisines. The best sherry vinegars have a deep, complex flavor and enhance the flavors in dressings and sauces to name a few.
Let us know what you think of this recipe! Be sure to leave a comment below.
Andalusian Almond Meatballs
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These meatballs in almond sauce is flavorful and creamy! Perfect for small bites and finger foods.
1/8 pound ground beef
1/8 pound ground pork
2 tablespoons panko (or bread crumbs)
1/4 cup finely chopped almonds
1 garlic clove, minced
1 egg, beaten
1 teaspoon salt
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons sherry
1/4 cup heavy cream
Toasted sliced almonds, for garnish (optional)
Chopped parsley, for garnish (optional)
In a mixing bowl, combine the first 7 ingredients with a fork (or by hand) and mix it well.
Form the mixture into small meatballs (about 1-inch). Toss the meatballs in flour and set it aside on a plate.
In a large sauté pan, heat the extra-virgin olive oil over medium-high heat. Fry the meatballs until cooked through. Set the meatballs aside on a plate.
Deglaze the sauté pan with the sherry and stir with a wooden spoon to scrape up the browned bits left from the meatballs. Add the heavy cream and stir to combine. Add the meatballs back to the pan and let it simmer for 5 minutes. If necessary, season the sauce with salt for taste.
Spoon the meatballs over a dish and pour the sauce over it. Optional: sprinkle toasted almonds and/or chopped Italian parsley over the dish.
Recipe adapted from Everything Tapas and Small Plates Cookbook By Lyneete Rohrer Shirk