Spanish almond meatballs

Spanish almond meatballs are perfect party food fare - there's a mouthful of flavour in every bite!

Ingredients 

•  500g veal mince
•  1 egg, lightly beaten
•  1/2 cup fresh breadcrumbs
•  1 small red onion, grated
•  2 garlic cloves, crushed
•  1 tablespoon mild paprika
•  1/2 cup blanched almonds, toasted, chopped
•  2 tablespoons olive oil
• Saffron aioli
•  1/2 teaspoon saffron threads
•  1 tablespoon boiling water
•  1/2 cup aioli

Method 

Step 1
Combine mince, egg, breadcrumbs, onion, garlic, paprika and almonds in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
Step 2
Heat oil in a large frying pan over medium-high heat. Cook meatballs,turning, for 5 to 7 minutes, or until browned and cooked through.
Step 3
Meanwhile, make saffron aioli. Place saffron in a bowl. Add 1 tablespoon boiling water. Set aside for 5 minutes. Add aioli. Stir to combine. Serve meatballs with saffron aioli.

Nutrition

Energy 1455kJ	Fat saturated 4.90g
Fat Total 26.30g	Carbohydrate sugars g
Carbohydrate Total 5.00g	Dietary Fibre 1.60g
Protein 22.50g	Cholesterol 108.00mg
Sodium 262.00mg

Notes

Serve 6 as finger food.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim's meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add 'hidden' vegetables to your childrens' meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.

Source:

http://www.taste.com.au/recipes/27021/spanish+almond+meatballs