Spanish Turkey Meatballs in Almond-Lemon Sauce Recipe
These delicate turkey meatballs in a light sauce made with ground almonds and lemon are a lighter take on Spanish albóndigas, often served in tapas bars. The sauce is creamy but contains no cream – its thickness comes from blended bread and almonds, just like in many old Castilian recipes. The dish is perfect as a family dinner, and in a smaller portion as a warm tapas option for a get-together with friends.
A lighter, turkey-based version of classic Spanish albóndigas, with a naturally creamy almond-and-bread sauce instead of cream. The lemon adds brightness and freshness, making the dish both comforting and vibrant.
Chef's tips
Knead the meat mixture long enough so it becomes slightly sticky – this helps the meatballs hold their shape without adding extra breadcrumbs. Do not rush browning: a light golden crust adds a lot of flavor to both the meatballs and the sauce. Adjust the amount of lemon juice at the end to balance the richness of the almonds to your taste.
How to serve
Serve in a shallow dish so the meatballs are partly submerged in the sauce. Offer plain white rice, mashed or boiled potatoes, or crusty bread on the side to mop up the sauce. As tapas, serve in small bowls with toothpicks and a little extra chopped parsley and lemon wedges.
Ingredients
- ground turkey meat - 500 g
- wheat bread crusts removed, preferably stale - 60 g
- milk - 80 ml
- egg - 1 piece
- ground almonds blanched - 60 g
- lemon zest and juice - 1 piece
- chicken stock can be made from a good-quality stock cube - 500 ml
- onion medium - 1 piece
- garlic - 2 cloves
- parsley chopped - 2 tablespoons
- olive oil for frying - 3 tablespoons
- wheat flour for coating the meatballs - 3 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Cut the bread into small pieces, place in a bowl and pour over the milk. Set aside for 5–10 minutes until completely softened.
- In a large bowl, add the ground turkey, crack in the egg, add the bread squeezed of excess milk, 1 tablespoon of chopped parsley, and a pinch of salt and pepper. Knead with your hand for 2–3 minutes until the mixture is uniform and slightly sticky.
- Form small meatballs from the mixture, about the size of a walnut. Lightly coat each one in flour, shaking off any excess.
- Peel the onion and dice it finely. Peel the garlic and chop it very finely.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Arrange the meatballs in a single layer and fry for 6–8 minutes, turning frequently, until lightly browned on all sides. Transfer them to a plate.
- In the same pan, add 1 tablespoon of olive oil, add the onion and fry for 4–5 minutes over medium heat, stirring, until softened and slightly translucent. Add the garlic and fry for 1 more minute, making sure it does not burn.
- Add the ground almonds, stir and fry for 1–2 minutes until they are lightly toasted and smell nutty.
- Pour in the stock, add the zest from half a lemon and 2 tablespoons of lemon juice. Stir, bring to a gentle boil, then cook for 5 minutes over low heat.
- Remove the pan from the heat, pour the sauce into a tall container and blend with a hand blender until smooth. If the sauce seems too thick, add a little water or stock.
- Pour the sauce back into the pan and add the browned meatballs. Simmer over low heat for 10–12 minutes, until the meat is cooked through and the sauce has thickened slightly. If needed, season with more salt, pepper and additional lemon juice.
- Before serving, sprinkle with the remaining parsley. Serve hot with rice, potatoes or a piece of crusty bread.
Storage
Pulpeciki z sosem przechowuj w szczelnym pojemniku. Podgrzewaj na małym ogniu pod przykryciem, w razie potrzeby dolej odrobinę wody lub bulionu. Można mrozić do 2 miesięcy, najlepiej w porcjach.
