To make the meatballs, combine all the ingredients and mix well with your hands: ground meat, eggs, bread soaked in milk, 2 grated garlic cloves, juice of 1 lemon, salt, and pepper. Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes (1 hour is better).

After chilling, shape the meatballs by hand or with a spoon. Coat them in flour and fry. Set aside.

Make the sauce:

In a skillet with olive oil, fry two peeled garlic cloves (cut a slit in the middle to prevent splattering), then chop them in a food processor or mortar and set aside.

In the same oil, fry a handful of raw almonds and chop them together with the garlic.

Fry two slices of bread and set aside.

In the same oil, sauté a chopped onion with a pinch of salt. When the onion is soft, add 2 cups of chicken broth (about 500 ml) and stir. Meanwhile, chop the fried bread and add it to the pan.

Mix everything well and cook until it starts to bubble. Transfer to a blender and blend until smooth.

Return the blended sauce to the skillet, add the meatballs, and cook over medium-low heat until it starts to bubble again.