Prepare the meatball mixture: Place the ground chicken in a large bowl. In another bowl, break up the bread slices and soak them in milk. In a mortar, mash the peeled garlic cloves, parsley, and a little salt until well crushed, then add to the chicken. Lightly beat the eggs and add them to the chicken along with the brandy, pine nuts, ground black pepper to taste, and a pinch of cinnamon.

Mix everything well. Squeeze out the soaked bread and add it to the meat mixture. Mix thoroughly. If the mixture is too wet, add some dry breadcrumbs until it’s easy to handle. Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes.

With wet hands, shape the meatballs to your desired size. Heat plenty of oil in a skillet. When hot, fry the almonds until golden, then remove and drain on paper towels until needed. In the same oil, fry the meatballs over medium heat until golden brown. Set aside until the sauce is ready.

Place a pot over medium heat with a little of the oil used to fry the meatballs. Add the finely chopped garlic and sauté briefly. Add the finely chopped onion and cook for 5 to 7 minutes until very soft. While the onion cooks, chop the almonds (a food processor works best, but you can also use a mortar). Set aside.

Add 1 tablespoon of flour to the pot with the onion and garlic, stirring well. Cook for about a minute. Add enough chicken broth to cover (about half the broth) and stir well. Add the chopped almonds, a little chopped parsley, and more broth if needed (the sauce should cover the meatballs). Bring to a boil.

Adjust salt and add ground black pepper to taste. Add the meatballs, and if needed, add a bit more broth. Once it starts to boil, cook for about 15 minutes over medium heat with the pot covered, stirring occasionally. They're ready to enjoy—give them a try, you'll love them!