Form the meat mixture into 1-inch balls and roll them in flour. Heat oil in a large skillet over medium heat and fry the meatballs in batches slowly until browned on all sides, about 6 minutes. Remove and drain.
In a mortar, crush peppercorns, saffron, clove, and salt. In a blender or food processor, grind together fried almonds, bread, fried garlic, and remaining garlic clove with wine to make a smooth paste. Add spices to this mixture.
Stir almond mixture into oil remaining in the skillet and add broth. Bring to a boil, then add the fried meatballs. Simmer meatballs, covered for 20-30 minutes, adding a little additional liquid if needed.
Serve meatballs garnished with the reserved toasted almonds and chopped parsley.
Yield: 10-12 servings
Suggested Wine Pairings: Viognier, Roussanne, Marsanne, Riesling, Chenin Blanc
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