Chicken meatballs in almond sauce

Incredible Chicken meatballs with almond sauce, a classic of Spanish food. If you like meatballs, you can't miss trying this version! The little flavor that the chicken meatballs have is very interesting and the texture of the almond sauce is unique... addictive... so you don't stop dipping bread and bread and bread... without stopping.

We recommend that to take our meatballs to the next level you choose to go to the butcher shop and ask the butcher to give you chop the chicken at the moment. If you can use chicken drumsticks, but, breasts It will be perfect too. The rest of the ingredients are the most basic of our gastronomy: garlic, onion, tomato and almonds.

As an accompaniment…we do not forgive some fried potatoes for this delicious sauce… but of course you can opt for other less caloric options such as mashed potatoes, boiled potatoes or white rice. Or it would also be worth it with no accompaniment and just get a good loaf of bread…

As an texture of the sauce We are going to opt for a thick texture to notice the almonds, that is why we are not going to grind the sauce at very high speed, but rather we will not go beyond 7. However, if you want a fine sauce you can increase the speed to 10. Totally! to your liking!

Chicken meatballs in almond sauce

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Incredible Chicken meatballs with almond sauce, a classic of Spanish food. If you like meatballs, you can't miss trying this version!

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: meat
• Rations: 6

• Cooking time: 1:30 p.m.
• Total time: 1:30 p.m.

Ingredients

Meatballs

• 600 g of minced chicken meat
• 60 g of breadcrumbs
• 2 cloves of garlic
• 5 sprigs of parsley, we use only the leaves
• 1 egg
• 1 / 2 teaspoon salt
• 1 pinch of pepper
• flour

Almond Sauce

• 400 g onion
• 5 cloves of garlic
• 80 g of raw almonds without skin
• 50 g olive oil
• 50 g of white wine
• 1/2 tablet/teaspoon of chicken broth concentrate
• a pinch of salt
• 1 / 2 teaspoon of sugar
• a pinch of pepper
• 1 ripe tomato, quartered
• 3 tablespoons of tomato sauce
• 600 g of water
• 1 hoja de laurel

Preparation

1. Meatballs

   In a large bowl, mix all the meatball ingredients.

   We form small balls (we can wet our hands with a little oil that will help them be less sticky) and we coat them in flour. We reserve.

2. In a frying pan with 70 g of oil, brown the meatballs. We reserve.

3. Salsa

   In the glass we add the oil from having fried the meatballs. It should be 50 g, if you need to fill with more oil, add clean oil until you reach 50 g.

4. We put the onion, garlic, natural tomato and almonds in the glass and program 5 seconds, speed 5 and we program 10 minutes, temperature 120º, spoon speed. 

5. Add the wine, the bouillon cube, the water, the fried tomato, the salt, the sugar and the pepper. We program 5 minutes, temperature 100º, speed 1.

6. Texture of our sauce:

   • We program 30 seconds, speed 7: if we want a thick texture
   • We program 30 seconds, speed 10: if we want a fine texture.

7. We place our meatballs in a large pot and add the sauce on top and the bay leaf. We cook low heat 15 minutes. We remove and leave 10 more minutes.

Notes

Meatballs are a dish that wins over time. So if you want you can let them prepare in advance or the day before, you will see how they are even better! And, of course, it is a perfect dish to freeze.