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 Albóndigas Con Picada De Almendra (Meatballs In An Almond Sauce)

Albóndigas Con Picada De Almendra (Meatballs In An Almond Sauce) For the meatballs: 1 pound of ground beef 1/3 cup of bread crumbs 1/3 cup of chicken broth 1 tablespoon of minced parsley 2 garlic cloves, minced 1/2 teaspoon of lemon juice 2 tablespoons of minced prosciutto 1/2 teaspoon of salt black pepper to taste 1 egg white flour for dusting for the sauce: 2 tablespoons of olive oil 3 tablespoons of onion, minced 2 tablespoons of tomato, chopped 1/4 cup of dry white wine 1/2 cup of chicken broth 1 bay leaf salt and pepper to taste 1 tablespoon of parsley, minced 2 cloves garlic, minced a few strands of saffron, crumbled 1 tablespoon of  almonds, chopped 1/4 teaspoon of  paprika 2 tablespoons of fresh or frozen peas 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. On 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. 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 along with the peas to the meatballs and cook for 15 more minutes. Serve hot. 4 servings