Spanish Meatballs in Almond Sauce

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1. 1Step 1: Mix the panade in the food processor and then pulse in the meat to ensure that the panade is evenly incorporated.
2. 2Step 2: Roll the mixture into 1-inch meatballs.
3. 3Step 3: Simmer the meatballs directly in the sauce, covered so they steam, to evenly cook them from all sides.
4. 4Step 4: Cook softened onion with broth and white wine to create the sauce base.
5. 5Step 5: Add paprika and saffron to the sauce base for depth.
6. 6Step 6: Process slivered almonds, then pulse in pieces of hearty white bread.
7. 7Step 7: Fry the almond and bread mixture in extra-virgin olive oil before adding raw minced garlic and chopped fresh parsley.
8. 8Step 8: Stir the picada into the sauce during the last couple of minutes of cooking.
9. 9Step 9: Finish the sauce with a splash of sherry vinegar and chopped parsley.