Spanish and Middle Eastern cooking feature many of the same ingredients, stemming from the period of Moorish rule over Spain. One of those ingredients is almonds. Here they add some crunchiness to the sauce.
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, minced
1 large egg
2/3 cup dry red wine, divided
1/2 cup seasoned Italian breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons smoked Spanish paprika
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
1/2 cup blanched slivered almonds
1 cup beef stock
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine egg and 2 tablespoons wine, and whisk until smooth. Add breadcrumbs, parsley, and paprika, and mix well.
3. Add 1/2 of onion mixture and lamb, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, combine remaining onions and garlic, almonds, remaining wine, and stock in a blender or food processor, and puree until smooth. Return mixture to the skillet, and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and simmer sauce for 10 minutes.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer the meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Serve immediately.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.