Albondigas Con Picada de Almendra

Instructions:

Yield: 4 servings

for the meatballs:
1 lb ground beef
1/3 cups bread crumbs
1/3 cup(s) chicken broth
1 tbsp. minced parsley
2 garlic cloves-minced
1/4 tsp. lemon juice
2 tbsp. minced prosciutto
1/4 tsp. salt and black pepper to taste
1 egg white
flour for dusting

sauce:
2 tbsp. olive oil
3 tbsp. onion-minced
2 tbsp. tomato-chopped
1/4 cup dry white wine
1/2 cup cups chicken broth
1 bay leaf
salt and pepper to taste
1 tbsp. parsley
minced 2 cloves garlic
minced a few strands of saffron
crumbled 1/2 cup almonds
1/4 tsp. paprika

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball with flour. 
2. In a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes. 
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture to the Meatballs andcook for 15 more minutes. Serve hot.