Chicken meatballs in almond sauce

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Chicken meatballs in almond sauce. A recipe from the grandmother and another original idea to break the routine in the kitchen. To prepare this food, we will need a few basic ingredients-homespun-. You can make them also with beef and/or pork, but I think that the softness of the minced meat of the chicken is the more indicated to accompany this sauce. To make this recipe of albondigas, chicken in almond sauce you will need these ingredients:

INGREDIENTS for 6 people:

  • 1kg of minced meat
  • 1 slice of bread soaked in milk
  • two eggs
  • 30g bread crumbs
  • 1/2 onion
  • 4 cloves of garlic
  • 1/2 teaspoon ground cumin
  • flour
  • 400g natural almonds
  • 1l of chicken broth
  • chopped parsley
  • salt and pepper
  • oil

RECIPE OF THE MEATBALLS, CHICKEN IN ALMOND SAUCE:

1.- Prepare the meatballs in itself. In a bowl put the minced meat, bread soaked in milk, eggs, bread crumbs, half a chopped onion, two of the four teeth of garlic that we have, also chopped, cumin, and a good handful of chopped parsley. Mix all the ingredients until you get a homogeneous mass

2.- We form small balls with the dough, about the size of golf balls and spent for flour. That it soak it in the very outside of the meatball

3.- Continue until you finish with all the dough. Reserve in a dish and put everything in the freezer so that the flour settles well on the chicken meatball.

4.- After these 10 minutes, fry the meatballs in plenty of oil to temperature is very strong. Do it best in small batches. The idea here is to seal the flour from the outside, keeping the inside raw so, we did this fry for a minute more or less. No more time. Once fried, reserve on a plate with absorbent paper

5.- Now, in another pan wide, we take a drizzle of the oil we used for frying. Heat over a low heat and put in it the other two cloves of garlic, minced. Let it cook a couple of minutes.

6.- Last time, we climbed up the power of the fire and add the chopped almonds. Mix all the ingredients well, while we toast the almonds for three minutes more.

7.- Now we add another handful of chopped parsley and also the chicken broth. Let it cook for a couple more minutes

8.- It is the turn of whisking the sauce. We introduced them in a glass blender, or a blender, americana (whatever you have at home to grind food) and blend until smooth. In the end, it should be a sauce rather liquid but with some body. If you think you have been very dense, add a bit more chicken broth.

9.- Return this almond sauce to the pan and heat it over medium heat. We introduce in it the meatballs and we make sure that they are well impregnated with the sauce. Let cook 15 minutes more over medium heat. Who caught the flavor of the sauce and finish cooking in your interior

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