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Add the meatballs and simmer, covered, over very low heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.
Want to make Meatballs in Almond Sauce? Learn the ingredients and steps to follow to properly make the the best Meatballs in Almond Sauce? recipe for your family and friends.
There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
After 12 minutes, remove the meatballs from the oven, drain off any fat and liquids, and add the tomato sauce. Return to the oven and bake until a meat thermometer inserted into the center of a ...
Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
Crumble the ground beef into a large bowl, and add the eggs, onion, garlic, water, bread crumbs, Parmesan and seasonings on top. The eggs and bread crumbs are essential for binding the meat.
Form the mixture into 24 meatballs. 2. Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine. 3. Make the Sauce: In a saucepan, heat the oil.
Rough chop the onion (about 1/2 cup), take the skin off of about 1/4 cup of garlic (about 6-8 cloves, or 2 oz if you want to measure) and toss it into a food processor and pulse.