Ingredients
- 400 g mixed minced meat
- 1 egg
- 50 g breadcrumbs
- 2 garlic cloves
- Chopped fresh parsley
- 1/2 onion
- 50 g toasted almonds
- 100 g white wine
- 300 g meat stock
- A few saffron threads
- 30 g olive oil
- Salt and pepper to taste
Step-by-step
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- Mix the meat, the egg, the breadcrumbs, one chopped garlic clove, the parsley, the salt and the pepper in a bowl.
- Shape the meatballs, flour them lightly and brown them in a pan, set aside.
- Put the onion, the remaining garlic and the almonds in the mixing bowl and blend 5 sec/speed 7.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the white wine and the saffron and cook 3 min/100°C/speed 1.
- Add the stock and blend 20 sec/speed 6 to make the sauce.
- Put the meatballs in the mixing bowl and set 15 min/100°C/reverse/spoon speed.
- Check that they are cooked and the sauce has thickened.
- Serve hot sprinkled with parsley.
Tips
- Browning the meatballs beforehand adds more flavor to the sauce.
- If the sauce is thick, add a little more stock.
- The saffron gives color and aroma to the typical sauce.
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