Juicy meatballs in a rich yellow sauce with garlic and almonds. An andalusian classic.
A few words on the saffron. The original recipe calls for saffron, but I know my Grandmother never used the real stuff. No one in my family does actually. Saffron is so damn expensive and in a lot of spanish families something called "Colorante alimentario" is used (which is mainly yellow food colouring). It gives your dish the desired yellow colour and most of the dishes taste just as delicious without the real saffron.