Meatballs with saffron and almond sauce

We’ll show you how to make meatballs, but no…. not in the usual way.  This time it’s a classic recipe but with two variations that it give it a delicious exquisite taste. We’ll be adding almonds and then adding that golden magical touch of saffron. Put your apron on and … let’s get down to work!


  1. 350 g minced beef
  2. 2 fresh white sausages
  3. 500 g fresh or frozen artichokes
  4. 1 small onion
  5. 1 egg yolk
  6. 2 garlic cloves
  7. 1 tablespoon finely chopped parsley
  8. 2 tablespoons grated Parmesan cheese
  9. 3 tablespoons raw almonds
  10. 6 tablespoons white wine
  11. 6 stamens saffron or 1 teaspoon saffron powder
  12. ½ lemon
  13. Extra Virgin Olive Oil
  14. pepper, nutmeg and ground cloves


How to cook the meatballs

First, add the meat with salt and pepper into a mortar. Then adding the other ingredients and combining all the mixture: 2 crushed garlic cloves, beaten eggs, parsley, grated cheese and if you wish, a drop of milk to soften the mixture


Now it’s time to put the meatballs into hot oil so as to fry them. The important thing is that the outsides of the meatballs are golden brown, whilst they may be a little bit pink on the inside, the meatballs will eventually be cooked through during the cooking process.


How to prepare the sauce

Sauté two garlic cloves until golden brown. Then add the chopped onion and sauté. Next add a splash of brandy and the wine until the alcohol evaporates, so that the flavours are blended with the mixture.


Now it’s time to add the almonds (chopped or cut into small pieces) and a slice of cold bread with parsley. Finally, adding water and grinding all the ingredients until the sauce has been made.


How to mix the meatballs and sauce 

We add the meatballs into the sauce and flip them over so that the meatballs are coated and are completely tasty. Adding water (or stock) until covering the meatballs. Then adding a pinch of salt and a dash of our saffron: three pistils which will eventually be roasted with the heat and bringing out all their flavour.


Leaving to boil for approximately 30 minutes until the meatball is juicy and the sauce thick. The recipe can also be served with chips, if so desired.


Do you like this recipe?  Send us a photo if you daring enough to make this dish. Without a doubt it will be delicious.


Do you wish to find out more about saffron?  Write to us on our social networks and we’d love to hear your feedback on #saffroman and @Antonio_Sotos. We’re looking forward to your tweet!

Leave a Comment

Your email address will not be published. Required fields are marked *