Meatballs in Saffron-Almond Sauce

5.0/5 rating (1 votes)


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg, beaten
  • 2 teaspoons coconut flour (maybe more for dredging)
  • 1/3 cup olive oil
  • 40 almonds, blanched and skinned
  • 3 tablespoons olive oil
  • 10 peppercorns
  • 1/2 teaspoon saffron
  • 1 clove
  • 1/2 teaspoon salt
  • 2/3 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 1 teaspoon lemon juice
  • 3 teaspoons fresh chopped parsley


  1. In a large bowl combine beef and pork. Add garlic, onion, parsley, salt, nutmeg and egg. Combine well. Form small balls (try to make them all the same size).

  2. In a large sauté pan add olive oil and set heat to medium. Roll each ball into a little bit of flour and fry until all sides are brown. Place meatballs on a platter as you will do this in batches.

  3. In the same pan quickly fry the almonds and garlic in the oil used with the meatballs for about 2 minutes. Take out of pan.

  4. Using a mortar, crush the peppercorns, saffron, cloves and salt.

  5. In a food processor add almonds, garlic and wine to make a paste. Take this mixture and add to the pan again using the same oil and add chicken stock. Bring to a boil and add the meatballs back in the pan. Cover and simmer for 20 minutes in the sauce. You may need to add more chicken stock.

  6. Before serving squeeze 1/2 lemon to the juice and top with fresh parsley.

Leave a comment

You are commenting as guest.