Galilean balls — Pozo Estrecho, Spain

Galilean balls are small meatballs made from minced pork and beef, bound with soaked bread, egg and crushed garlic, then poached gently in a broth thickened with ground almonds and colored with a pinch of saffron. The meat is seasoned simply, with parsley and a little cumin, so the broth carries most of the flavor. This version comes from Pozo Estrecho, a village near Cartagena in the Murcia region of southeastern Spain. According to local accounts, the name recalls the costumed groups known locally as galileos who take part in the area's spring religious processions; households cook large batches of the meatballs for the communal meals that follow the marches through the streets. The meat is worked by hand until smooth, rolled into balls the size of a walnut, and browned lightly in olive oil before finishing in the almond broth over low heat for around half an hour, so the meatballs absorb the sauce without falling apart. Bread is served alongside to soak up what remains in the pot. Compared with other Spanish meatball dishes, this one leans on almonds and saffron rather than tomato for its color and body, and it is cooked in quantity for a shared table rather than as an everyday plate. Neighboring villages in the same region prepare their own versions with small variations in spicing and the ratio of pork to beef.