Spanish Almond Meatballs

Step 1: Combine mince, 1/2 cup parsley, mixed spice, egg, breadcrumbs, 2/3 of the garlic and 1/2 the onion in a large bowl and season with salt and pepper.

Step 2: Roll level tablespoons of mixture into balls and place on a plate.

Step 3: Heat 1 tablespoon oil in a large saucepan over medium-high heat and add ½ the meatballs and cook, turning, for 5 minutes or until browned and then transfer to a plate lined with paper towel to drain and repeat with 1 tablespoon remaining oil and meatballs.

Step 4: Heat remaining oil in pan over medium heat and add remaining onion and garlic and cook, stirring, for 5 minutes or until softened and then add turmeric, paprika and ½ the chilli and cook, stirring, for 1 minute or until fragrant and then add wine and bring to the boil and boil for 2 minutes.

Step 5: Add stock and bring back to the boil and cook for 10 minutes and then add almond meal and meatballs to the sauce and simmer for 8 to 10 minutes or until meatballs are cooked and sauce thickens.

Step 6: Serve meatballs and almond sauce with broccolini and mash, and sprinkle with remaining parsley, chilli and sliced almonds.

Step 7: TIP - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat and serve as a hot lunch with cooked rice or quinoa, or spoon onto a bread roll with salad, as a variation of a meatball sub.