Name: Mozarabic meatballs in almond and saffron sauce (Albóndigas mozárabes en salsa de almendras y azafrán)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2½ oz (70 g) toasted bread, shredded; 1 tablespoon chopped flat-leaf parsley; 2 tablespoons extra virgin olive oil; ½ cup (1¾ oz/50 g) chopped almonds; Pinch of salt; ½ teaspoon cinnamon; 1 onion, minced; 1 teaspoon saffron threads; 2 whole eggs; 1 teaspoon ground cumin; Salt and white pepper; ⅓ cup (75 ml) water; 1 lb (500 g) skinless boneless chicken thighs, finely chopped; 1¾ cups (3 oz/85 g) fresh breadcrumbs; 1 lb (500 g) ground beef; Pinch of ground black pepper; 1 teaspoon curry powder; 3 small carrots, diced; Extra virgin olive oil; 3 onions, chopped; 6 cloves garlic, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Albondigas are yet another legacy of the Arabs that became a stalwart all over Spain. Here they are Mozarabic, referring to the Christians living under Moorish rule. Etymologically, the word albóndiga actually derives from the Arabic for hazelnut, al bundiqa—that’s quite a small meatball! You can replace the chicken thigh meat with chicken breast, though the meatballs may be a little drier. Serve this with rice.