These juicy meatballs are usually served as a sharing tapas. Excellent enjoyed with good bread.
Peel and crush the garlic. Finely chop the parsley. Add to a large bowl.
Add the pork mince to the bowl and season with salt and pepper. Add the cumin, egg and breadcrumbs.
Mix by hand until the ingredients are well combined.
Form the meatballs into small bite-sized balls and dust them with flour.
Pan fry the meatballs in olive oil until golden brown. Set aside.
Heat the olive oil in a separate pan. Once hot, fry the garlic, almonds and bread quickly. Place into a bowl with the parsley, chicken stock, white wine and saffron. Blend with a hand blender until smooth.
Add the sauce to a new saucepan and cook on a low heat until the alcohol has evaporated. Add the meatballs to the pan and cook with the sauce for 5 minutes. Season to taste.