Meatballs made with lamb mince and served with traditional spanish almond sauce called a picada
Preheat oven to 160*.
Peel and roughly chop the garlic.
Pick the leaves from the parsley and finely slice.
Warm the stock in a small saucepan.
Decrust the bread and toast with the almonds in a roasting tray until golden.
Blend the the garlic, toasted almonds, bread and saffron in a food processor, adding the parsley towards the end .
Trickle in enough oil to the mixture while blending to form a thick paste.
Peel and finely dice the onion.
Mince the garlic.
Grate some nutmeg.
Pick the parsley for garnish.
Combine the mince, garlic, onion, nutmeg and the egg in a bowl. Season well with salt and pepper and mix by hand to combine well.
add the breadcrumbs while kneading until yo have a firly dry mix.
This will always vary in quantity due to the different degrees of fat and water in the mince.
Take tablespoonfuls of the mixture and roll it into balls. Roll the balls in a tray with the plain flour, remove and dust off the excess.
Heat a large, non-stick frying pan over medium heat. Add some oil and when hot seal off the meatballs until golden brown on the outside.
Transfer the meatballs to the roasting tray and put in the oven to complete the cooking.
Drain off the fat from the pan and add the breadcrumb and herb paste.
While stirring over a gentle heat, ladle in the warm stock and cook until a creamy sauce consistancy. Add the meatballs back to the sauce and keep warm until ready to serve.
You may need to add a little more stock before serving as the breadcrumbs will absorb a lot of moisture.
«Try adding spices such as cinnamon, ground aniseeds or ground clove to the sauce. Using a mortar and pestle will give a coarser sauces but will give different layers of flavor rather than emulsifying.»