Albondigas con Picada de Almendra

(Meatballs in Almond, Garlic, and Parsley Sauce)

Adapted from Penelope Casas', Delicioso! The Regional Cooking of Spain.

Add, mix together then form into 1 (3.8 cm) meat balls, dust with flour & brown in 2 tablespoons olive oil over high heat, remove from pan and set aside:

In the pan you browned the meatballs, cook over low heat until wilted:

Add and cook another minute:

In the pan Stir in and cook 30 minutes:

Mash to a paste (in a mortar or food processor):

In the pan Add together and cook 15 more minutes: