Meatballs with almond, onion and saffron sauce (Albondigas en salsa de alemendras y azafran)

This Catalan dish is often served as a tapas, but can easily morph into a main course with the addition of some steamed potatoes and a green salad. “Albondigas” comes from the Arab word for ball and versions of this meatball dish are wildly popular all over Spain. Spanish food expert Penelope Casas in her fantastic book 'Delicioso' says some cookbooks in Spain devote entire chapters to their preparation. Make these with beef, veal or even chicken mince if you prefer.