These are meatballs in an almond flavored soup. Yes. And they are so good.
The proportion of bread to meat varies in albóndigas depending upon the extravagance of the cook. These meatballs can be fried and served on toothpicks, fried and tosses in a sauce made of pan juices enriched with sherry and meat stock or prepared as they are here, fried in olive oil, ( I love olive oil) then briefly simmered in a wine sauce.

INGREDIENTS:

For the Meatballs:

1/2 lb. ground Beef
1/2 lb. ground Pork
2 slices Bread, soaked in water to cover and squeezed dry
1/2 cup minced yellow Onion
2 cloves Garlic, finely minced
3 tablespoons flat-leaf Parsley, finely minced
1 Egg, lightly beaten
1 teaspoon Paprika
1/2 teaspoon Nutmeg
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper Olive Oil for sautéing
All-Purpose Flour for dusting

For the Paste:

2 cloves Garlic, minced
3 tablespoons ground blanched Almonds
2 tablespoons flat-leaf Parsley
1/2 teaspoon Paprika
A few threads of Saffron, crushed
Salt and freshly ground Black Pepper, to taste

For the Sauce:

2 tablespoons Olive Oil
1/2 cup yellow Onion, minced
1/2 cup dry White Wine
2 cups Beef or Chicken Broth

Making these Meatballs:

1. In a bowl, combine the beef, pork, soaked bread, onion, garlic, parsley, egg, paprika, nutmeg, salt and pepper. Knead with your hands until well mixed. Cover and refrigerate for 1 hour. This mixture is easier to work with when cold.
After the hour is up, shape the mixture making 12 or more meatballs.

2. In a mini food processor or a mortar, combine the garlic, almonds, parsley, paprika and saffron. Process or grind to a paste. Season with salt and pepper. Set aside.

3. In a large fry pan over medium heat, add a little olive oil and sauté the meatballs until well browned on all sides, about 8 to 10 minutes. Transfer to paper towels to drain.

4. In a clean, large fry pan over medium hear, warm the olive oil. Add the onion and sauté until tender, 10 minutes. Add the wine, broth and the meatballs. Simmer over low heat for 5 minutes. Add the paste and cook for a few minutes more to blend the flavors. Taste and adjust the seasonings. Transfer to a serving dish and serve them hot.

Nutritional Information Per Serving: 12 Servings

Calories: 114   Carbohydrates: 3 gm   Fat: 5 gm   Cholesterol: 49 gm
Protein: 11 gm   Sodium: 98 mg   Fiber: 0 gm   Calcium: 14 mg
Iron: 1 mg   Vitamin A: 101 IU   Vitamin C: 3 mg
Percentage of Calories from Fat: 45%
Percentage of Calories from Protein: 44%
Percentage of Calories from Carbohydrates: 12%