The proportion of bread to meat varies in albondigas depending upon the extravagance of the cook. These meatballs can be fried and served on toothpicks; cooked in a cazuela; fried and tossed in a sauce made of pan juices enriched with sherry and meat stock; or prepared as they are here, fried in olive oil, then briefly simmered in a wine sauce thickened by a signature Catalan almond picada.
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