Ingredients

• 1kg pork and veal mince
• 3/4 cup chopped fresh flat-leaf parsley leaves
• 1 teaspoon mixed spice
• 2 eggs, lightly beaten
• 1 1/2 cups stale breadcrumbs
• 5 garlic cloves, crushed
• 2 brown onions, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground turmeric
• 3 teaspoons ground paprika
• 1 long red chilli, finely chopped
• 1 1/2 cups dry white wine
• 1 litre Massel salt reduced chicken style liquid stock
• 1 cup almond meal
• 1 bunch steamed broccolini, to serve
• Mashed potato, to serve
• Toasted natural sliced almonds, to serve

Method

• 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. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate.
• Step 2 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add ½ the meatballs. Cook, turning, for 5 minutes or until browned. Transfer to a plate lined with paper towel to drain. Repeat with 1 tablespoon remaining oil and meatballs.
• Step 3 Heat remaining oil in pan over medium heat. Add remaining onion and garlic. Cook, stirring, for 5 minutes or until softened. Add turmeric, paprika and ½ the chilli. Cook, stirring, for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 2 minutes. Add stock. Bring to the boil. Cook for 10 minutes.
• Step 4 Add almond meal and meatballs to sauce. Simmer for 8 to 10 minutes or until meatballs are cooked and sauce thickens. Serve meatballs and almond sauce with broccolini and mash, and sprinkle with remaining parsley, chilli and sliced almonds (see notes).