Go Back
–+ servings
Meatballs in Almond Sauce served as an appetizer with toothpicks

Meatballs in Almond Sauce

Served individually on a toothpick these meatballs are a tapa. In my house they are also an everyday dinner. If you plan well you can take them to a party as an appetizer and have enough leftover for dinner the next night.
Print Pin
Course: Appetizer, Main Course
Cuisine: Spanish
Keyword: meatballs in almond sauce, tapas
Cook Time: 40 minutes
Servings: 30 meatballs
Author: Cinde Little

Ingredients

MEATBALLS

  • ¾ cup fresh gluten free breadcrumbs*
  • ¼ cup white wine
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • 3 garlic cloves, minced
  • 3 tablespoon chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1½ teaspoon salt
  • ¾ teaspoon pepper

ALMOND SAUCE

  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 cup white wine
  • 10 garlic cloves, peeled
  • 1¾ cups gluten free beef stock
  • ¼ cup ground almonds
  • ½ cup frozen peas
  • 2 green onions, thinly sliced
  • 2 tablespoon chopped, fresh parsley (or 2 teaspoon dried parsley)
  • 1 bay leaf
  • salt and pepper to taste

Instructions

MAKE MEATBALLS

  • Cover a baking sheet with wax paper and set aside.
  • Put breadcrumbs in a bowl and pour wine on top. Let soak while you prepare the remaining meatball ingredients.
  • In a large bowl evenly combine ground beef, pork, eggs, garlic, parsley, salt, pepper. Add soaked breadcrumbs and stir just until combined.
  • Using a small scoop form cocktail size meatballs onto lined baking tray. Makes about 80 meatballs.
  • Heat oil in large pan with high sides over medium-high heat. Sauté meatballs until well browned on all sides. Work in batches and don’t overcrowd the pan, remove meatballs as they are done.

MAKE ALMOND SAUCE

  • Add onion and carrot to the pan, sauté until wilted, about 5 minutes.
  • Add white wine and garlic cloves stirring to scrape up the brown bits. Boil until most of the liquid has evaporated.
  • Stir in the beef stock and ground almonds.
  • Add cooked meatballs along with the peas, green onions, parsley, bay leaf, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes.

Notes

*Collect ends of bread or leftover buns in the freezer and use to make fresh breadcrumbs when needed.