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Yield: 4 servings 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. (First set of ingredients) 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.(Sauce Paste) 1 tbsp. parsley, minced 2 cloves garlic minced, a few strands of saffron, crumbled 1/2 cup almonds, 1/4 tsp. paprika Now 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 and cook for 15 more minutes. Serve hot.
