Bigbitty's Albondigas (no sniggering at the back)

By bigbitty
June 12 2006

Albondigas - meatballs in an almond sauce

Feeds two hungry people

• 1 pack Swedish meatballs
• 25 whole blanched almonds
• 10 peppercorns
• 1 clove
• 1 pinch saffron
• 25g bread - without crusts
• 100ml white wine
• 250ml meat stock from half a stock cube
• 2 tbsp olive oil

In a blender put the almonds, peppercorns, clove and bread. Blend to a coarse crunchy mix. Add the wine and blend briefly to make a paste.

Heat the oil in a pan and put in the almond mixture. Stir for a while. Add the stock and simmer for 10 minutes, stirring occasionally.

Add the meatballs and simmer for a further 10 minutes. Add water if the sauce becomes too thick but remember it is not meant to be watery.

Serve in a bowl with Pitta bread or sliced ciabatta.