Special equipment: a mortar and pestle
For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Can Vilaro, Barcelona, Spain