Our Rancher
Our Cattle
Quality & Safety
Where to Find Us

Ground Beef
Combo Packs
Quarter Cow
Individual Cuts

Storage Tips
Cooking Tips
Cooking Steaks
Cooking Ground Beef
BNB Recipes
Grass-fed Beef Speciality Foods

Grass Fed Beef Benefits
Grass Fed Books
Contact BNB

Shopping cart is empty.

  Grass-Fed Beef Recipes - Spanish Meatballs


Go Back
  Brandon Natural Beef - Our 100% Grass Fed Beef    

Spanish Meatballs



I adapted this recipe from a marvelous Spanish cookbook called “Delicioso” by Penelope Casas, (Knopf, 1996).  The meatballs and sauce are fragrant and full of flavor.  


Albondigas con Picada De Almendra, or, Meatballs in almond, garlic, and parsley sauce)


Makes about 20 large meatballs or 40 smaller meatballs for an hors d’oeuvre.


Meatball Preparation:


1/3 cup dried breadcrumbs

1/3-cup chicken broth

1 lb 100% grass fed beef

1 Tablespoon minced parsley

2 cloves garlic, minced

½ teaspoon lemon juice

2 Tablespoons minced prosciutto

½ teaspoon salt

Freshly ground pepper

1 egg, lightly beaten


To Make the Meatballs: Soak the breadcrumbs in the broth. Mix soaked crumbs and rest of ingredients together. Shape them into 1-1 ½ inch meatballs for a dinner serving or smaller for hors d’oeuvres.


Meatball Cooking:


Flour for Dusting

2 tablespoons olive oil

3 Tablespoons minced onion

3 tablespoons skinned, seeded and finely chopped tomatoes

¼ cup dry white wine

½ cup chicken broth

1 small bay leaf

Kosher salt and freshly ground pepper


Dust the meatballs with the flour. Heat the oil in a shallow flameproof casserole or heavy bottom sauté pan and brown the meatballs on all sides over medium –high heat Lower the heat, add the onion, and cook until onion has wilted. Then add tomato and cook another minute. Stir in the wine, broth, and bay leaf. Season with salt and pepper, cover, and simmer gently for 30 minutes.



Sauce Preparation:


2 Tablespoon minced parsley

4 cloves garlic, minced

1/2 teaspoon of saffron threads, crumbled

2tablespoon chopped blanched almonds

1/2 teaspoon imported sweet paprika (or you can use standard paprika)

4 Tablespoons fresh or frozen peas

Kosher salt


Mash to a paste in a mini processor (or mortar if you are so equipped), the parsley, garlic, 1/8-teaspoon salt, saffron, almonds, and paprika. Add this to the sauce mixture. Cook this for a few minutes and then add peas. Cook gently for 20-30 minutes.





©2010 Brandon Natural Beef • San Francisco, CA • 94147 • PH 415.307.2144 • eathealthy@brandonnaturalbeef.com