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Heura® Meatballs with Almond Sauce

20 min


  • 600g Heura® Meatballs
  • 60g blanched almonds
  • 1 tbsp breadcrumbs
  • 2 spring onions
  • 1 sprig of parsley
  • 200ml frangipane
  • 500ml vegetable stock
  • A pinch of saffron
  • Olive oil
  • Black pepper
  • Salt


  1. Sauté the meatballs in a pan with olive oil for 6-7 minutes until browned. Set aside.
  2. Place the almonds into a food processer and grind until they reach a flour-like consistency.
  3. Peel and slice the spring onions. Put a saucepan with 3 tbsp of oil on low heat, and sauté the spring onions for 5 minutes.
  4. Add the meatballs, ground almonds, breadcrumbs, saffron and vegetable stock. Cover and cook on low heat for 15 minutes, stirring occasionally.
  5. Add the frangipane to the saucepan and simmer uncovered for 1-2 minutes to thicken the sauce slightly. If the sauce thickens too much, add a splash of almond milk.
  6. Sprinkle with chopped parsley to garnish.