Ingredients:

  • 250g ground beef (80/20 fat ratio)
  • 250g ground pork
  • 2 slices white sandwich bread, crusts removed
  • 60ml whole milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp freshly cracked black pepper
  • 50g whole raw almonds
  • 1 large yellow onion, finely diced
  • 1 slice stale bread
  • 120ml dry white wine
  • 400ml beef broth
  • 1 pinch saffron threads
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Prepare the panade by tearing two slices of bread into a small bowl and soaking them in 60ml milk until a paste forms. Let it sit for 5 minutes.
  2. In a large bowl, combine the 250g ground beef, 250g ground pork, 2 minced garlic cloves, 1 tbsp parsley, egg, 0.5 tsp salt, 0.25 tsp pepper and the milk-soaked bread paste. Mix gently by hand until just combined and roll into golf-ball-sized meatballs.
  3. Heat 2 tbsp olive oil in a heavy-bottomed skillet over medium-high heat. Fry the 50g almonds and the single slice of stale bread until golden and fragrant (about 2 minutes). Remove and set aside.
  4. In the same skillet, sear the meatballs in batches for 5 minutes until a deep mahogany crust forms on all sides. The meatballs should not be cooked through at this stage. Remove and set aside.
  5. Sauté the diced onion in the remaining oil for 8 minutes until translucent and slightly sweet. Meanwhile, blitz the fried almonds, fried bread slice, saffron, and a splash of broth in a food processor to create a 'picada' paste.
  6. Add the 120ml white wine, 400ml beef broth and almond paste to the skillet. Return the meatballs to the pan and simmer uncovered for 15 minutes until the sauce has thickened and the meatballs are cooked through.