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Albondigas en Salsa de Almendras

Albóndigas en Salsa de Almendras

A delicious recipe from the city of Malaga, in Andalusia: Albóndigas en Salsa de Almendras!

Course Main
Cuisine Spanish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Recipe adapted from Cocina Sabrosa de la Srta. Mol and Recetas de Cocina Malagueña



  • 500 gms – 1.1 lbs. pork mince or beef or a mix of both
  • 1 egg
  • 1 garlic clove finely chopped
  • 1 tbsp parsley chopped
  • Salt and Pepper to taste
  • 4 or 5 tbsp breadcrumbs
  • Vegetable oil

Almond Sauce

  • 3 tbsp Extra Virgin Olive Oil
  • 100 gms – ½ cup blanched almonds
  • 1 or 2 garlic cloves sliced
  • 2 slices/pieces of bread
  • 1 pinch saffron
  • 50 ml – ¼ cup white wine
  • 300 ml – 1 1/3 cup water
  • 1 bay leaf
  • Salt and Pepper to taste


  1. Put all the meatball ingredients together in a bowl and mix very well using your hands.
  2. Make meatballs the size of a big cherry and keep them aside.
  3. Deep fry them in vegetable oil for a few minutes, until golden brown. Keep aside.
  4. Put the Extra Virgin Olive Oil in a pan and heat it on a slow to medium flame. Add the sliced garlic and fry it for a minute, making sure it does not brown or it will taste bitter. Remove it and keep it aside.
  5. Fry the almonds in the same way, until just golden and keep them aside.
  6. Fry the bread in the same way, until just golden and keep it aside.
  7. Put the fried garlic, almond, bread and half the water in an electric mixer and blend it until smooth.
  8. Pour this mixture in a big enough saucepan to fit all the meatballs. Add the white wine, saffron threads, bay leaf, salt, pepper and the remaining water. Mix well and put it on the fire. When warm, add the meatballs to the sauce and simmer for 10 to 15 minutes. Make sure you stir frequently as the sauce can stick to the bottom of the pan!
  9. Serve warm with some chips and bread.