Meatballs in almond sauce. The meatball of El Refectorium

Ingredients

For the meatballs

1 kg minced meat 1/2 pork and 1/2 veal passed twice
1/2 teaspoon ground nutmeg
1/4 tsp freshly ground black pepper €0.05
1/2 teaspoon salt
1 egg
1 tablespoon chopped fresh parsley
2 tablespoons of breadcrumbs
3 tablespoons flour
olive oil for frying

For the sauce

2/3 loaf of bread
80 g almonds
3 cloves of garlic €0.35
1/2 liter of broth
1 tablespoon of soy sauce

Directions

En un bol grande mezclamos todos los ingredientes de las albóndigas salvo el pan rallado. Mezclamos bien y añadimos el pan rallado. Con ayuda de una cuchara de helados hacemos bolas iguales. <ls pasamos por harina y las redondeamos.

In a large satin, heat plenty of oil over medium heat. Fry the meatballs by browning them on all sides. Transfer them to a dish with absorbent paper and set aside.

In a low saucepan, fry the slices of bread. When the bread is well browned, remove and add the chopped almonds and garlic. Blend everything with the broth and soy sauce.

In the same saucepan, place the crushed sauce and meatballs. Let it simmer for 25 minutes.

Serve with some chips or white rice.

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