Albondigas Andaluces

  • 250 gr minced beef
  • 300 gr minced veal
  • 300 gr minced pork
  • 1 cup bread-crumbs
  • 40 cl dry white wine
  • 14 cloves garlic
  • 2 beaten eggs
  • 1 bunch parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 1 small carrot, finely cut
  • 25 peeled almonds
  • 50 cl chicken or beef broth
  • pinch saffron
  • laurel leaf
  • bunch chive
  • salt and pepper

Moisten the bread-crumbs with a little wine. Peel en chop three cloves of garlic and put them in a bowl, together with the bread-crumbs, minced meat, eggs, half the parsley, salt and pepper, and mix well. Roll little meatballs the size of a walnut.

Heat the oil in a frying pan and sauté them until they are golden brown. Remove the meatballs from the pan and keep them warm. Now, fry the onions and the carrot in the same pan. Add the rest of the wine and the garlic. Cook on low heat until most of the liquid is evaporated.

Crush the almonds in blender or mortar to powder. Add the broth little by little while stirring constantly. Pour this mixture into the frying pan, add the meatballs, the rest of the parsley, saffron and laurel. Cover and simmer for 45 minutes on very low heat. Sprinkle with the chopped chive and serve warm.