Briefly dip the bread slices in the milk. Add the minced meat, salt, pepper and the remaining ingredients and mix everything well. Shape the meatballs and sprinkle with flour. Fry the meatballs until they are golden brown. Then set them aside.

Fry the almonds in a pan until golden brown (without burning them). Grind the almonds with a mortar when they are cold.
Cut the toast bread into squares and fry the pieces in the same oil. Set aside.

Finely chop the garlic and onion. Fry them until they are transparent and begin to brown.

Add to it the fried almonds and bread. Then, let everything cook together for a minute and add a good splash of white wine. Let the wine evaporate and add the chicken broth. Let everything cook together for about 10 minutes. Finally, puree it with the blender.

Add the meatballs to the sauce you just prepared and add a good tablespoon of the Gourmet-Seasoning Ametlla + Aina. Let everything cook together for 10 more minutes. If the sauce is too thick, it can be lightened with a little water. READY TO ENJOY!



  • 500 gr minced meat (pork and beef).
  • 2 slices of bread.
  • 1/2 glass of milk.
  • 1 egg.
  • Aromatic herbs (marjoram, thyme, oregano ...)
  • 1 garlic
  • Flour


  • 100 gr. raw almonds
  • 2 slices of toast bread
  • 1 Onion.
  • 1 garlic.
  • 250 ml. chicken broth
  • White wine
  • 1 tablespoon Gourmet-Seasoning Ametlla+ Aina.
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