500g beef mince

1 medium onion

1 egg

2 tsp mustard

2 tsp oregano

Salt & pepper

Flour

Malaga Sauce

1 slice of white bread

15 almonds

3 cloves of garlic

1 pinch of Saffron

200ml vegetable stock

100ml white wine

2 tbsp pomegranate molasses

3 tbsp dry Sherry

Fresh Parsley (optional)

Salt & Pepper

Olive oil

The Malaga Sauce makes this dish standing out.

Meatballs

Peel and grate the onion and add to a large mixing bowl. Add the mince beef, mustard, oregano and some salt and black pepper. Add the egg and mix well. Now roll your meatballs to the desired thickness. Dust them with flour and fry them until golden brown on all sides (15-20min) or bake the meatballs at 180ºC for about 20min. Malaga Sauce

Malaga Sauce

Peel and crush the garlic cloves. Slice the white bread into cubes. Put the saffron into some freshly boiled water (50ml) and let it dissolve.

Blanche the almonds (or use blanches almonds). Boil some water in a small saucepan. Once the water is boiling, add the almonds and leave for one minute. Drain and rinse with cold water to cool them down. Squeeze each almond to remove the brown skin.

Take a skillet and place on medium heat. Add some olive oil. Once hot add the bread cubes, smashed garlic and blanched almonds. Fry over medium heat until the bread is slightly brown. Once done, put everything into a bowl and add the stock, white wine, stirred saffron juice and let the ingredients hydrate. After a few minutes add the pomegranate molasses, dry Sherry, fresh parsley and season with salt and black pepper.

Now take a blender and mix everything together into a smooth sauce. Ensure you keep blending until the almonds are totally integrated into the sauce.

Pour the sauce into a pan and add the meatballs. Gently stir and cover the meatballs with the sauce. Be careful not to damage the meatballs. Simmer until hot and serve.