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Meatballs in Almond, Garlic and Parsley Sauce


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OH BALLS!  Ok, Meatballs!  I’ve noticed a lot of area restaurants are putting meatballs as a special item on their menus lately.  I thought I’d throw out my take this week.  And it’s not just the meatballs, it’s also about the sauce that goes along with them.  If you’ve read or followed my recipes for any length of time, you’ll know that I like garlic.  I’d just about put it on my corn flakes.  So guess what?  This recipe includes an almond, garlic, parsley sauce. Very tasty!  you can serve them on their own or over a hearty pasta.  This sauce has enough flavor and body to use whole wheat pasta, if you’d like.  Definitely, give this one a try sometime! This recipe calls for Saffron.  A rare, exotic and fairly expensive spice that adds a definite flare of flavor to many dishes.  I have some of the finest and very special imported saffron available in my gourmet shop.  You can find it here! Premium La Mancha Saffron 1oz. Jar Iranian Saffron Superior 1oz. Jar Buy some today and I’ll send it straight to your doorstep!

Meatballs in Almond, Garlic and Parsley Sauce


  • 1/3 cup dried bread crumbs
  • 1 1/2 cups chicken broth (divided use)
  • 3 tablespoons chopped parsley  (divided use)
  • 6 cloves garlic, minced (divided use)
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon salt, plus season to taste
  • 1/4 teaspoon freshly ground black pepper, plus season to taste
  • 1 egg, lightly beaten
  • flour for dusting
  • 2 tablespoons olive oil
  • 1/3 cup minced onion
  • 1/3 cup canned tomato (diced or crushed)
  • 1/2 cup dry white wine
  • 2 small bay leaves
  • 2 pinches of saffron, crumbled
  • 2 tablespoons chopped almonds
  • 1/2 teaspoon paprika (for a smoky taste, substitute Pimenton, the smoky Spanish paprika)

Directions: In a large bowl, soak the bread crumbs in 1/3 cup of the broth.  Lightly mix in the ground meats, 1 tablespoon of parsley, 2 of the minced garlic cloves, lemon juice, salt, pepper and egg.  Do not over mix.  Shape into 1 1/2-inch balls.  Dust the meatballs with flour. Heat the oil in a shallow skillet over medium-high heat.  Brown the meatballs on all sides. Lower the heat, add the onion and cook until wilted.  Add the tomato and cook another minute.  Stir in the wine, remaining cup of broth and the bay leaves.  Season with freshly ground black pepper, cover and simmer for 30 minutes. Meanwhile, in a food processor, make a paste of the remaining parsley, garlic, 2 pinches of salt, saffron, almonds and paprika.  After the 30 minutes is done above, add the paste to the meatballs, stir and cook for 15 minutes more.  Makes about 4 servings.  Enjoy! I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com. I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun! Bye for now!

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