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Meatballs in Almond Sauce |
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Serves: 36
Print this Recipe
(Albondigas en Salsa Almendra)
Category: Appetizers with Cheese, Meats, and Poultry
Makes about 36 small meatballs
Toasted ground almonds are used to thicken and flavor sauces throughout Mexico. This recipe features small ground turkey meatballs blanketed with a traditional pale red almond sauce-a great dish for parties.
Almond Sauce
1 large egg, lightly beaten
1 clove garlic (large), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
2 slices dry white bread, torn into pieces
2 tablespoons milk or water
1 1/4 pounds ground turkey meat
2 tablespoons vegetable oil
1. Prepare the almond sauce, then set it aside while making the meatballs. In a large mixing bowl, mix together the egg, garlic, cumin, oregano, salt, and pepper. Add the bread and the milk, and mix well until the bread is mushy. Add the turkey and mix thoroughly. (Mixture will be a bit sticky.) Form into small meatballs about 1-inch in diameter. Reserve on a plate.
2. Preheat the oven to 350°. In a large nonstick skillet, heat the oil over medium heat, and brown the meatballs, turning frequently, about 4 to 5 minutes. (Meatballs will not be completely done.) Transfer to an ovenproof casserole dish. Pour enough of the almond sauce over the meatballs to barely cover. (Save extra sauce for another use.) Cover the casserole dish and put it in the oven for about 25 minutes, or until the sauce is bubbling and the meatballs are cooked through. Serve with toothpicks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Meatballs in Almond Sauce comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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