Albóndigas en Salsa de Almendras (Spanish Meatballs with Almond Sauce)

Preheat the oven to 375°F.

In a bowl, combine beef, egg, breadcrumbs, a pinch of salt and black pepper, and a handful of parsley with your hands.

Shape meatballs by rolling portions of the beef mixture between the palms of your hands.

Coat each meatball in flour and set aside.

Preheat a skillet over high heat and add 3 Tbsp olive oil.

Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat.

In medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally.

Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils, then remove from heat.

Transfer saucepan's contents to a blender, add wine, ⅓ cup water, and ⅓ jar Blake Hill Caramelized Onion Savory Jam. Blend until smooth.

Add blender’s contents back to saucepan, add diced bell peppers, simmer to reduce sauce, and emulsify mixture.

Add meatballs to the sauce, simmer for 10 minutes, and season with salt and pepper to taste.

Transfer to a casserole dish and bake in oven for 10 minutes, then garnish with parsley.

Serve with rice or patatas fritas (French fries, which is the Spanish way) and Enjoy!