Albondigas con almendras (Spanish Meatballs)

Meatballs: ½ pound ground pork
½ pound ground beef
2 slices bread, soaked in milk then squeezed
¼ cup minced onion
2 cloves garlic, minced
1 egg beaten
1 teaspoon paprika
½ teaspoon ground nutmeg or cinnamon
1 teaspoon salt
½ teaspoon black pepper
flour for dusting
Mix all together. Chill for an hour; it's easier to work with when cold. Make small meatballs. Roll in flour. Fry or bake in oven until cooked through.

Picada: 2 cloves minced garlic
3 Tablespoons ground blanched almonds
2 Tablespoons chopped parsley
½ teaspoon paprika
salt and pepper to taste
In a food processor combine all ingredients and grind to a paste. Season and set aside.

Sauce: 2 Tablespoons olive oil
½ cup minced onion
1 cup beef or chicken stock (or white wine if you don't have stock)

Heat oil, cook onions, and stock. Add meatballs and heat through, then add the picada to thicken the dish. Serve with toothpicks.

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.