- 0:25 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Spanish almond meatballs are perfect party food fare – there’s a mouthful of flavour in every bite!
Ingredients
- 500g veal mince
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 1 tablespoon mild paprika
- 1/2 cup blanched almonds, toasted, chopped
- 2 tablespoons olive oil
Saffron aioli
- 1/2 teaspoon saffron threads
- 1 tablespoon boiling water
- 1/2 cup aioli
Method
- Step 1Combine mince, egg, breadcrumbs, onion, garlic, paprika and almonds in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook meatballs,turning, for 5 to 7 minutes, or until browned and cooked through.
- Step 3Meanwhile, make saffron aioli. Place saffron in a bowl. Add 1 tablespoon boiling water. Set aside for 5 minutes. Add aioli. Stir to combine. Serve meatballs with saffron aioli.
Nutrition
1455 kj
Energy
26.3g
Fat Total
4.9g
Saturated Fat
1.6g
Fibre
22.5g
Protein
108mg
Cholesterol
262mg
Sodium
5g
Carbs (total)
Notes
Serve 6 as finger food.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim’s meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add ‘hidden’ vegetables to your childrens’ meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas
