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Mix the bread with the eggs, garlic, parsley, mint, salt and 100 g of stock. Leave in the fridge for 30 minutes.
Cook the sliced garlic in 1 tbsp olive oil until lightly golden. Add the onion and cook gently until translucent and starting to colour. Add the jamón and cook for a few minutes. Add the flour and remaining oil; stir and toast for about 5 minutes.
Add the pimentón, then immediately pour in the fino. Let it reduce, add 350 g of stock and keep the sauce at a gentle simmer.
Shape the mixture into small ovals with two spoons and fry until golden. Drain, then let them simmer in the sauce for a few minutes. Turn off the heat, add a bit more mint and serve.