Meatball in almond and blueberry sauce


Put the blueberries in soaking for at least a half hour.

Fry the meatballs and remove them. With the same oil, sauté the onion (well chopped, better scratched). Add the wine, letting evaporate. Then put the broth and finally the almond flour. There should be a thick juice but not compact.

Add the meatballs and cook over low heat for about 15 minutes. Then we drain the blueberries and add them to the casserole. We cook it for 10 minutes. Turn off the heat and let stand, to be less 1 hour. Then we heat and serve.

Encourage them to do it. We liked it.