Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)

The proportion of bread to meat varies in albondigas depending upon the extravagance of the cook. These meatballs can be fried and served on toothpicks; cooked in a cazuela; fried and tossed in a sauce made of pan juices enriched with sherry and meat stock; or prepared as they are here, fried in olive oil, then briefly simmered in a wine sauce thickened by a signature Catalan almond picada.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
Review 1 for Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
5 out of 5
5 out of 5
Dulcedo
Bellevue, WA
December 14, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Outstanding as an Appetizer
December 14, 2010
I made these for a Christmas Eve cocktail party and they were spectacular. The list of ingredients may look a bit daunting, but the preparation isn't difficult at all. I chose to saute the meatballs, which took a bit of time since I made a double batch. The outcome is well worth the effort, though -- meaty, moist, and flavorful.
Review 2 for Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
5 out of 5
5 out of 5
Azcook
Phoenix, AZ
April 30, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Perfect for tapas party
April 30, 2010
Delicious! Made for a tapas party and got rave reviews. I made the meatballs the day before and they were wonderful.