Combine meat, potato, egg, tomato paste, and salt and pepper in a bowl. Mix until incorporated.

Roll meat mixture into approximately tablespoon-sized meatballs.

Roll each meatball in almond flour to coat.

Preheat a pan and pour in oil. Then place meatballs in one by one, searing on all sides.

Once meatballs are browned all around the outside, add in apricots and onions. Add salt and pepper to taste.

Stir gently with a wooden spoon so onions touch the pan. Add 3 tablespoons of tomato paste, lightly cover the pan with foil (or lid) and let cook over low-medium heat for 10 minutes, stirring once or twice during that time.

Add red wine, and scrape up bits from the pan using a wooden spoon. Let cook for at least 1 minute.

Add saffron broth and stock. Stir.

Cover again and lower flame. Let cook for at least 45 minutes (they can go longer on a low simmer).