Meatballs with almond sauce

May 7, 2026

A classic recipe from Mediterranean cuisine, distinguished by the richness of its sauce. In this version, we replace common salt with Bonsalt low in sodium to protect cardiovascular health without losing intensity of flavor. The almond adds a silky texture and a nutritional profile rich in healthy fats, while Cremor Tártaro ensures the meat stays juicy and the sauce binds perfectly.

Estimated time: 50 minutes.
Difficulty: ⭐⭐⭐
Servings: 4 servings.
Number of people and some extra details: For 4 people. A comforting dish, high in quality protein and potassium, ideal for those looking for traditional flavor in a low-sodium diet.

Ingredients

500g minced meat (beef and lean pork blend).
50g raw almonds (for the sauce).
1 slice wholemeal bread (soaked in milk or plant-based drink).
1 egg.
1 large onion and 2 garlic cloves.
100ml white wine (optional).
1 pinch of Bonsalt Low in Sodium from Castelló.
0.5g of Cremor Tártaro from Castelló (stabilizer and softener).
Low-sodium chicken or vegetable stock.

Nutritional Analysis and Technical Data.

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	30.3 g	High biological value (Meat and almond).
	Healthy Fats	25 g	Monounsaturated fatty acids (Almond).
	Carbohydrates	8.6 g	Slow-release energy.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Electrolyte and muscle balance.
	Potassium (Cremor)	20.7 g (per 100g)	Natural mineral source.
	Sodium (Bonsalt 0%)	0 g	100% free of added sodium.
Vitamins and Others	Cholesterol	134.5 mg	Moderate natural content.
	Dietary Fiber	2.5 g	Digestive health (Almond and vegetables).
	Calories	400 Kcal	Complete and filling main dish.

Detailed Description (Method)

Meat Preparation: In a large bowl, mix the minced meat with the egg, the wholemeal bread, previously drained, a very finely chopped garlic clove, and parsley. Add the Cremor Tártaro and the Bonsalt . The Cremor Tártaro will help the meat protein retain its internal moisture, preventing the meatballs from turning out dry.
Shaping and Searing: Form balls of about 30-40g. Lightly coat them in flour (optional) and sear them in a casserole dish with a little olive oil until browned on the outside. Remove and set aside.
Making the Almond "Majado": In the same oil, brown the raw almonds until they take on color (careful not to burn them). Remove and crush them with a little stock or water until you get a smooth paste.
Sauce Base: Finely dice the onion into brunoise and cook it in the casserole over low heat until translucent. Add the white wine and let the alcohol evaporate completely.
Slow Cooking and Binding: Add the reserved meatballs and the almond paste to the casserole. Cover with enough stock. Cook over low heat for 20-25 minutes. The almond will naturally thicken the sauce, creating a velvety texture.
Final Seasoning: Adjust the flavor with an extra pinch of Bonsalt before turning off the heat. Let it rest for 5 minutes so the flavors can settle.

Chef's Secrets

Premium Texture: If you want an even finer sauce, you can blend the onion sofrito together with the almonds before adding the meatballs.
Flavor Boost: The Bonsalt is essential here to enhance the sweetness of the fried almond without masking it with the harshness of common salt.