Almôndegas da Laura

Portuguese cuisine often gets too little recognition, but there are so many unique dishes that can be integrated into everyday life. Almôndegas da Laura are a sign of the Portuguese passion for meat and a dish you should definitely give a chance.

Ingredients for the meatballs:

600 g minced pork (lean if possible)
1 onion
2 cloves of garlic
100 g white bread without crust
100 ml hot milk
1 egg yolk
2 stalks fresh flat-leaf parsley
salt & pepper
flour

Ingredients for the Sauce:

1 large onion
1 clove garlic
3 stalks fresh flat-leaf parsley
50 ml olive oil
35 g butter
50 ml port wine
100 ml meat stock

Preparation:

Wash parsley, shorten stems and chop into small pieces. Peel and finely chop onion and garlic, put in a pan with olive oil and fry both until soft.
Soak the bread in the hot milk, leave for about 5 minutes.

Put the onion-garlic mixture in a large bowl with the fat. Add the minced meat, soaked bread and the egg yolk and chopped parsley, season with salt and pepper and work into a minced meat dough. If the dough is too soft, add some breadcrumbs.
Roll the mixture into 2 - 3 cm meatballs. Put flour on a flat plate and roll the meatballs in it.

Put the pan on the cooker and melt the butter (for the sauce) in it. At this time, peel and finely chop the onion and garlic and add them directly to the pan. When the mixture is translucent, add the floured meatballs and fry for 5 minutes until hot. Add the port and the meat stock and reduce over a medium heat. Season with salt and pepper if necessary and serve with Rice.

If you like it hot, you can add a certain kick to the meat balls with these chilli powders: