Albondigas (Spanish meatballs in saffron sauce)

In a large mixing bowl, add the minced meat, 1 clove of crushed garlic, 1 tablespoon parsley, lettuce, egg, bread and bacon and season with salt and pepper. Using your hands mix well, then divide mixture into small meatballs (ping pong ball size). Lightly dust in plain flour and shake off excess.

Heat a fry pan with oil and brown the meatballs. You may have to do this in batches. Once meatballs are browned, in same fry pan add the onion and cook until translucent. Add 1 teaspoon of flour and paprika. Cook out the flour taste for about 1 minute. Add the chicken stock and wine or sherry. Return meatballs to the pan. Bring to the boil, then cover and simmer for 40 to 50 minutes.

Whilst this is simmering, in a pestle and mortar mix up the remaining garlic, the remaining 1 tablespoon parsley, saffron and a pinch of salt. Just before serving, stir the saffron mixture into the sauce then serve.