1) The day before, prepare the meat and ham mixture, mixing the meat with the beaten eggs and with pressed-in garlic, parsley and saffron. To this meat mixture, we add Provencal herbs, pepper, nutmeg, ginger, grated raw potatoes and the bread crumbs (previously soaked in milk then drained).

2) Mix everything well in a bowl and cover with plastic film, refrigerate overnight.

3) The next day, begin forming the meatballs (if there are too soft add more breadcrumbs until they hold their shape well), then sear them in hot oil to roast their outside.

4) Separately pour a few tablespoons of oil in another skillet and fry the chopped onion and tomatoes. After a few minutes add the bay leaf to the sauce, the cup of wine, meatballs and enough water to cover about three quarters of the meatballs.

5) Simmer the meatballs in the sauce for 20 minutes or until the inside of the meatballs is thoroughly cooked. Pour the tomato sauce in the blender (without the meatballs!), and liquify it to make it a smooth sauce. Season with salt and serve these albondigas with the tomato sauce evenly poured over them.