From: Chef Jennifer Biesty, Shakewell, Oakland, CA. Yield: varies.

2 lb. ground chicken
1 cup yellow onion, fine-diced
1 tsp. garlic, minced
1 tsp. ground cumin
2 tsp. smoked paprika
2 Tbsp. chopped almonds
2 Tbsp. chopped parsley
2 Tbsp. chopped marjoram
1 tsp. Hungarian paprika
2 Tbsp. kosher salt
¼ cup diced white bread (ciabatta), soaked in cream
2 Tbsp. extra virgin olive oil
¼ cup heavy cream
2 cups cooking oil

Trim crust of ciabatta bread, dice in cubes and cover with heavy cream. Allow bread to soak for one day. Saute onions and garlic until translucent and set aside to cool. Squeeze the bread and place in food processor. Add spices, herbs, almonds, ground chicken, cream and extra virgin olive oil. Puree until smooth.

In a bowl, combine pureed mixture with sautéed onions and garlic until thoroughly mixed. Form golf ball-sized balls of mixture and place on cookie sheet.

Heat oil in a cast-iron skillet. Fry albondigas on all sides until golden brown. Place into the braising sauce and bake in oven for 10 minutes at 350°F. Garnish with fresh marjoram, extra virgin olive oil and chopped almonds.