Albóndigas en Salsa de Almendras (Pork Meatballs in Almond Sauce)

• 1 medium Yellow onion
• 3 cloves Garlic
• 15 g Fresh parsley
• 500 g Minced pork
• 1 Egg
• 50 g Breadcrumbs
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 90 g Ground almonds
• 150 ml White wine
• 400 ml Chicken stock

1. Finely chop the onion, garlic and parsley. In a mixing bowl, combine the minced pork with the egg, breadcrumbs, half the onion, half the garlic, most of the parsley (reserve a little to finish), 1 tsp of the salt and the pepper. Mix just until combined, then roll into 16 meatballs.
2. Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning, until well coloured all over (they do not need to be cooked through yet). Transfer to a plate.
3. Lower the heat to medium and add the remaining onion to the pan. Cook for 6 to 8 minutes until softened, scraping up any browned bits, then stir in the remaining garlic for 1 minute until fragrant. Add the ground almonds and toast for 1 to 2 minutes, stirring constantly.
4. Pour in the white wine and simmer for 2 to 3 minutes to reduce slightly. Whisk in the chicken stock and the remaining 0.5 tsp salt, then bring to a gentle simmer. Return the meatballs (and any juices) to the pan, cover and simmer gently for 12 to 15 minutes until the meatballs are cooked through and the sauce looks smooth and lightly thickened.

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