Albóndigas con picada de almendra (meatballs in an almond sauce)

For the Meatballs:
1 lb. ground beef
1/3 cup bread crumbs
1/3 cup chicken broth
1 tbsp. minced parsley
2 garlic cloves, minced
1/2 tsp. lemon juice
2 tbsp. minced prosciutto
1/2 tsp. salt
black pepper to taste
1 egg white
flour for dusting
For the Sauce:
2 tbsp. olive oil
3 tbsp. onion, minced
2 tbsp. tomato, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 bay leaf
salt and pepper to taste
1 tbsp. parsley, minced
2 cloves garlic, minced
a few strands of saffron, crumbled
1 tbsp. almonds, chopped
1/4 tsp. paprika
2 tbsp. fresh or frozen peas

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas to the meatballs and cook for 15 more minutes. Serve hot.