🐓ALBÓNDIGAS DE POLLO EN PEPITORIA😋Las has probado ya?

Exquisite chicken meatballs with pepitoria sauce. Irresistible. INGREDIENTS: 1 kg minced chicken thighs Salt Flour Oil Parsley 2 eggs Half an onion 2 cloves of garlic Breadcrumbs Pepitoria Sauce: 2 cloves of garlic 1 onion 2 eggs A handful of toasted almonds 2 slices of bread 1 small glass of oloroso sherry Chicken or beef broth Slivered almonds PREPARATION: We begin by preparing the meatball mixture. To do this, place the minced chicken in a bowl with salt, 2 minced garlic cloves, chopped parsley, 2 whole eggs, and breadcrumbs soaked in milk. If necessary, add breadcrumbs to thicken the mixture. Mix everything well and let it rest for a while. Form the meatballs and coat them in flour. We fry them in a pan with oil and set them aside in a small saucepan. To make the pepitoria sauce, we boil the two eggs for 10 minutes in a small saucepan covered with water. We remove them, peel them, and separate the whites from the yolks. In a pan, we brown two slices of bread with a little oil and set them aside. We add the chopped onion and garlic cloves to the pan with oil and let them soften. We sprinkle a little salt. Once softened, we add them to the saucepan with the meatballs. We add the white wine and let it boil for a few minutes to evaporate the alcohol. In a mortar, we combine the toasted, blanched almonds, the toasted bread slices, and the egg yolks. We grind everything well. We add this mixture to the saucepan. We stir and add broth. We taste for salt. We'll make sure it's covered with the sauce, adding more water if needed. Let it simmer gently for 15 minutes. Serve the meatballs sprinkled with chopped egg whites and toasted flaked almonds.