Meaty Meatballs with Roasted Pepper and Almond Sauce
We all have that moment, after you are done with your dinner and cleaning kitchen, relaxing in front of TV flipping the pages of colorful cookbooks and magazines for blog post inspiration. I had that moment because all the programs in tv were so boring. And then I discovered something, hidden between the pages, there it was shining like a light in the dark sky. I had to try it, right now would be great. So the action begins. I had almost all of the ingredients except for the almond sauce the recipe recommends. When the meatballs looked and sounds that tasty you don’t need sauce (I told myself) and also because I didn’t want to go grocery shopping in my PJ. With few adjustments here and there I had my meatballs ready. And they turned out really good.
The adjustments were:
Original recipe has parsley, as i didn’t have parsley but plenty of thyme growing in pot I switched parsley with thyme.
And to give it more deep flavors I added smoked paprika and cumin. What can I say I can’t do without my spices.
Instead of almond sauce I served it with the tomato garlic sauce. So if you are nut sauce person here is the recipe.
Place 1/2 cup blanched almonds in food processor until finely ground. Then add 1 cup chicken broth, 1/3 cup roasted red pepper, 2 teaspoons garlic, 1/2 teaspoon salt,1/2 teaspoon saffron (optional) and make a smooth paste. Stir in 1/4 cup bread crumbs. Your sauce is ready.
The recipe is minimally adapted from Incredibly Easy Tapas cookbook.
Ingredients:
- 1 lb Ground Pork or Chicken
- 2 Tablespoon of Minced Garlic
- 1 Teaspoon salt
- 3/4 Cup Fresh Bread Crumbs
- 1/4 Cup Chicken Broth
- 1/4 Cup Chopped Onion
- 1 Egg, Lightly Beaten
- 3 Tablespoon of Fresh Minced Thyme
- 1/2 Teaspoon of Smoked Paprika
- 1/2 Teaspoon of Cumin
Methode:
- Preheat oven to 350. Line shallow baking pan with foil, and spray with cooking oil.
- Put the bread crumb in a bowl and sprinkle the chicken stock.
- Now add rest of the ingredients and mix well.
- Form into 1 inch meatballs.
- Bake for 20 minutes or until light brown.
- Serve it with your choice of sauce. Enjoy (goda di) !!!!
June 28th, 2010 at 10:38 am
mmm – this looks yummy! Love meatballs
June 28th, 2010 at 10:45 am
Thank you Elena and welcome to my blog. I am addicted to those meatballs now. They were really tasty. Hard on outside and soft and moist inside.
June 28th, 2010 at 12:19 pm
I need to either start eating meat again or find a great vegetarian meatball recipe because these look so so good!
June 28th, 2010 at 12:21 pm
Thanks Monet, Well don’t worry, though not meatball, I promise to post something spicy and vegan on next week.
June 28th, 2010 at 11:14 pm
This looks like a really good recipe. I like the addition of smoked paprika. The sauce is unique…
June 29th, 2010 at 6:42 am
This looks great! I love smoky flavors so the combo of paprika and cumin here sounds wonderful!
June 29th, 2010 at 7:49 am
Thank you littleyum. I kind of love my spices too much.
June 29th, 2010 at 7:50 am
Thank you Katie. The thyme combined with smoked paprika and cumin did the magic.
June 29th, 2010 at 11:06 am
Dear Chandani – The cumin and the paprika is lovely and how fun to serve it with a red pepper sauce instead of a traditional tomato based sauce. I could eat a whole plate full right now!
Ciao, Devaki @ weavethousandflavors
June 30th, 2010 at 9:31 am
Thank you Devaki, I know what you mean, I went for more than plate full.
June 30th, 2010 at 1:28 pm
Yummm, it looks delicious, Loved the tomato garlic sauce.
June 30th, 2010 at 1:59 pm
Thank you Anna.
June 30th, 2010 at 2:37 pm
great meatballs, my hubby would love these..
sweetlife
June 30th, 2010 at 3:07 pm
Thank you sweetlife.