Meatballs in Almond Sauce (And Giveaway Winner!)

 

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Adapted from Meatballs by Food Love (can you believe I couldn't find a link to this book?!)

Meatballs:

55g crustless white bread (weight after removing crusts)

3 tbs water

500g pork mince

1 onion, finely chopped

1 garlic clove, finely chopped (or in my case, Microplaned)

1 egg, lightly beaten

freshly grated nutmeg

salt and pepper

Almond Sauce:

25g crustless white bread (weight after removing crusts)

110g blanched almonds

2 garlic cloves, finely chopped

150ml dry white wine, like Sauvignon Blanc

425ml cold vegetable stock (if you use hot stock let the mixture cool before putting it in the blender)

salt and pepper

1. Add water to bread and leave to soak

2. To make almond sauce: heat a little olive oil in a frying pan over medium high heat. Add almonds and bread and fry until both are golden brown, stirring often to prevent burning. Add the garlic and fry for about 30 seconds more. 

3.Add wine and boil for about 2 minutes, then season to taste with S&P. 

4. Pour mixture into a blender or bar mix canister. Add stock (see note in ingredients) and then blend until smooth. Set aside.

5. Back to the meatballs: squeeze the excess water out of the bread and place in a bowl with pork, onion, garlic and egg. Season to taste with nutmeg, S&P and mix well to combine.

6. Roll mixture into about 30 meatballs. Fry in a pan over high heat to brown on all sides. Add almond sauce to pan, bring to boil and then lower to simmer. Simmer for about 20 minutes until the meatballs are cooked through and the sauce has thickened.

7. Taste sauce for seasoning and serve meatballs with rice and salad. A spritz of lemon juice over the meatballs is also tasty.