Albóndigas, a classic dish from Spanish home cooking, is airfried and finished in a saffron-scented almond sauce. Filling enough for a lunchbox, this dish takes some skill to get the sauce's consistency right.
Knead the ground beef with the grated onion, garlic, breadcrumbs and egg, then shape small meatballs — getting the mixture's consistency right is what keeps them from falling apart.
Airfry the meatballs at 180°C, turning halfway, for 12 minutes. If you do not have an airfryer, bake them in an oven preheated to 180°C for 18-20 minutes instead.
Lightly toast the ground almonds in a dry pan over low heat, then blend them with the broth until you have a smooth sauce.
Steep the saffron briefly in warm water and stir its color into the almond sauce. Add the olive oil and salt, then simmer the meatballs in the sauce over low heat for 10 minutes.
Stir the almonds constantly while toasting them — a few extra seconds and they burn, leaving a bitter taste in the sauce. Allergens: contains tree nuts (almond), egg, wheat (gluten).
Tarifte 10 dakika kısık ateşte pişirin yazıyor ama sos benim için hâlâ suluydu, badem oranını artırmadan kıvam tutmadı; bir sonraki denemede süreyi uzatmam gerektiğini düşünüyorum.
Sosu 10 dakikadan sonra hâlâ sulu bulduysanız kısık ateşte birkaç dakika daha, kapak açık pişirmeyi deneyin; badem miktarını artırmadan da koyulaşacaktır.
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