(makes 4 servings)
1 large free range egg
1 lb ground free range turkey
4 slices firm whole wheat sandwich bread, crusts removed, soaked in water, and squeezed dry
1/2 small organic onion
2 organic garlic cloves, crushed to a paste
2 tablespoons finely chopped organic parsley
Whole wheat flour for dredging
Olive or sunflower oil for frying
FOR ALMOND SAUCE:
1 cup organic chicken stock
1 cup fruity dry white wine
A good pinch of saffron threads
Grated zest of 1 organic lemon
2 teaspoons sugar
1 thin slice firm whole wheat sandwich bread, crust removed
1/4 cup BTOF organic blanched whole almonds
3 tablespoons olive oil
1. For the meatballs, lightly beat the egg in a large bowl. Add the meat, then add the bread, mashing it with your fingers; add the onion, garlic, parsley, and salt and pepper to taste.
2. Work with your hands into a soft, well-mixed paste. Shape into balls the size of large walnuts and roll in plenty of flour.
3. Heat about 1/2 inch of oil in a wide skillet until it sizzles when you throw in a small piece of bread.
4. Add the meatballs, in batches, and fry briefly, turning to brown them all over, then lift them out with a perforated skimmer and drain them on paper towels. They do not need to be cooked through, as they will cook further in the sauce.
5. For the sauce, pour the stock and wine into a wide skillet and bring to a boil. Add the saffron, lemon zest, salt and pepper to taste, and the sugar.
6. Make a picada: Fry the bread, almonds, and garlic cloves in the oil in a small skillet until golden brown. Lift them out and let cool a little, then grind to a paste in a mortar or food processor. Stir the picada into the sauce.
7. Add the meatballs to the sauce and simmer, covered, over very low heat, turning once, for about 20 minutes. Do this until cooked through, adding a little water if necessary.
8. Serve over brown rice or whole wheat noodles and enjoy!