How to make
Mix the minced meat with the egg, almonds, finely chopped onion, garlic and parsley and season with the spices. Let it sit in the fridge for at least an hour.
With wet hands, form balls the size of your palm, roll each one in flour and fry in hot oil until golden brown. Remove and place them onto kitchen paper to absorb the grease.
For the sauce, heat the olive oil over medium heat and fry the slices of bread on both sides, along with the garlic cloves - whole. Be careful not to burn them. Remove from the fat and set them aside. If the bread has absorbed too much olive oil, add a little more and fry the whole almonds until slightly golden. (attention: if you add them already grinded, reduce the heat to a minimum so that they do not burn and bake them for only a few seconds).
Put the bread, garlic and almonds in a deep dish and pour the white wine. Blend until the mixture is as fine as possible. Pour it back into the vessel on the stove and pour the water with the broth dissolved in it, put the bay leaves, turmeric and salt to taste. Stir well and bring to a boil. Cook over low heat for 10 minutes, stirring occasionally to prevent the sauce from sticking and burning on the bottom. If it becomes too thick, add a little water.
Put the meatballs and let them simmer along with the sauce for another 10-15 minutes.
For the rice, heat the water with a pinch of salt and 1/2 broth cube over high heat. As soon as it boils, pour the rice - thoroughly washed beforehand. Cover and reduce heat to medium. Boil for 10 minutes and then turn off the heat, let it simmer like this for another 4-5 minutes, then remove and do not open the lid for at least another 7-8 minutes. Then it's ready to garnish. If you like your rice softer, you can increase the cooking time a little, as well as the amount of water.
Serve the meatballs in the sauce and garnished with the rice and you may also spread some of the almond sauce on it.
Enjoy your meal!
