Add the onion, garlic cloves, almonds and bread to the bowl of the Cook Processor fitter with the MultiBlade.

Close the bowl and press Pulse for 20 to 25 seconds until the ingredients are chopped finely.

Then pour in the chicken stock, the olive oil, the bay leaves and a good dash of pepper, salt and nutmeg. Leave the MultiBlade in the bowl.

Close the bowl again and select BOIL P1. Press Start to activate the program. When the program is finished, press Cancel to exit the keep warm mode. Remove the bay leaves. Then press Pulse for 20 to 25 seconds until the almond sauce looks pale and creamy.

Then remove the MultiBlade and replace it by the StirAssist. Add the meatballs to the sauce and pour in the soaked saffron and saffron water as well.

Close the bowl and select BOIL P1 again. Press Start to activate the program and reduce the speed to 1. Let the meatballs cook in the sauce. Then press Cancel to exit the keep warm mode. Check the seasoning of the sauce and add extra pepper, salt or nutmeg to taste if necessary. If the sauce is too thick, add extra milk or water and cook the meatballs for 5 more minutes. Scoop the meatballs onto plates and sprinkle with the toasted shaved almonds. Serve hot.