Chop half an onion and sauté it in a skillet until golden. Remove and drain, then place it in a blender. Cut the bread roll into pieces, fry them in the same skillet, drain, and add to the blender. Lightly fry the almonds, drain, and add them to the blender as well. Blend everything with a little white wine and the bouillon cube until you have a paste.

Fry the meatballs in a skillet. Once cooked, drain off the oil and transfer the meatballs to a pot. Add the almond paste, more white wine, water, a pinch of food coloring (optional), and two bay leaves. Stir to combine, then simmer over medium-low heat so the sauce doesn't stick. Let the water and wine reduce, add a pinch of salt, and taste to adjust the flavor so it's not too strong with wine.

Adjust the flavor as needed with more wine, salt, or water. The sauce should be thick, like in the photo. Keep in mind the sauce will thicken more as it sits. You can use homemade or store-bought meatballs. In this recipe, a small tray of store-bought meatballs was used for convenience. If you make a larger batch, increase the amount of each ingredient except for the bouillon cube.

When almost done, remove the bay leaves and discard them.