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

A traditional Andalusian dish from Joe’s early years in Gibraltar, both simplified a little yet also taking flavor to a whole new level with our Caramelized Onion savory jam - enjoy an eponymous flavor of Southern Spain at home!

Serving Size: Serves 4

2lbs ground beef

3 small bell peppers, diced

⅓ cup sliced almonds

1 large egg

1 cup all-purpose flour

¼ cup breadcrumbs and 2 whole slices of bread

6 Tbsp olive oil

1 cup white wine

Parsley, chopped

Blake Hill’s Caramelized Onion Savory Jam



Preheat the oven to 375°F


In a bowl, combine beef, egg, breadcrumbs, pinch of salt and black pepper, and 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 saucepans’ contents to a blender, add wine, ⅓ cup water and ⅓ jar Blake Hill’s Caramelized Onion Savory Jam and blend smooth


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


Add meatballs to the sauce, simmer for a further 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 - the Spanish way - with patatas fritas (French fries) and Enjoy!

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

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