• 12 ounces ground beef
• 12 ounces ground pork
• 2 slices stale bread, crust removed
• 1 garlic clove, minced
• 3 tablespoons onion, minced
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 salt
• 1/8 teaspoon nutmeg, freshly grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour, for dredging
• 1/4 cup olive oil

Combine ground beef and pork in a bowl. Soak bread in water to cover until soft. Squeeze it out and add to the meat with garlic, onion, parsley, salt, nutmeg, and eggs. Knead well to make a smooth mixture.

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.

• 2 tablespoons olive oil
• 1/2 cup almonds, blanched and skinned
• 3 garlic cloves
• 10 peppercorns
• 1/2 teaspoon saffron threads
• 1 clove
• 1/2 teaspoon salt
• 1 slice bread, crust removed
• 2/3 cup white wine
• 1 cup chicken or meat broth
• Fresh flat-leaf parsley, chopped as needed

Pour oil into a deep skillet or medium pot over medium heat and fry almonds, bread, and 2 garlic cloves in oil until golden, about 2 minutes. Remove, reserving the oil in the skillet. Set aside a few almonds for garnish.

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