Meatballs in almond sauce

Marinade the meat to make meatballs : in a bowl, pour the milk on the slice of bread, add the minced meat previously seasoned with salt and pepper, a chopped clove of garlic, the parsley, the teaspoon of cumin and the egg. Mix until the dough is compact and let it rest with plastic wrap for 2-3 hours in the refrigerator or until the next day.

Shape the meatballs: flour your hands and with a soup spoon take pieces of the dough and shape them round with the palms of your hands. Dredge the balls in flour and fry them in a frying pan with EVOO over high heat. The aim is to seal the meatballs without cooking them inside. They will finish cooking together with the sauce.

For the sauce : in a pot or frying pan with EVOO, fry 2 cloves of garlic and half a chopped onion. Season with salt and pepper. Add the almonds previously ground in a mortar. Sauté. Add 1 bay leaf and half a glass of white wine. To raise the fire so that the alcohol evaporates.

After 5 minutes, add the meatballs to the pot and add chicken broth to cover the meatballs. Let simmer for 20 minutes. Turn off the heat and let stand.