Originally a dish from Spain, albondigas are now enjoyed throughout Mexico and latin communities. This recipe for albondigas in almond sauce is a classic example of these latin meatball recipes...
* 1 lb. ground veal
* 1 can of pork liver pate (higado de cerdo)
* 2 eggs
* 2 cloves of garlic
* Flour, as necessary
* Freshly ground pepper
* 2 cups white wine
* Oil for frying
* 1 onion
* 1 cup sliced, unsalted almonds
* 1 bay leaf
2) Sprinkle some flour in a bowl and roll the meatballs in it. Fry the meatballs in a pan with plenty of hot oil. When the albondigas are slightly browned, take them out and put them in a pot.
3) Meanwhile, in another pan with oil, fry the onion with bay leaf and the other garlic clove. When the onions are translucent put the almonds in, let them brown a bit, pour the wine, and a tablespoon of flour to thicken this sauce, cook for few minutes to evaporate the alcohol. Finally we pour this sauce to the casserole where had placed the meatballs in. Bring to a boil, reduce heat and simmer for another 10 minutes and serve, accompanied by fries.