MINI MEATBALLS IN SAFFRON SAUCE

By gaster16

Ingredients

• 8 oz. ground pork
• 8 oz. ground beef
• 4 tablespoons chopped fresh Italian parsley
• 2 garlic cloves minced
• 1 large egg, beaten to blend
• 1 1/2 ” thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• all purpose flour
• 1/4 cup olive oil
• 1/4 cup chopped onion
• 1/2 teaspoon sweet paprika
• 1 cup (or more) chicken broth
• 1/4 cup dry white wine
• 1/4 teaspoon saffron threads

Preparation

Step 1

Mix pork, beef, 1 tablespoon parsley, half of garlic, egg, bread, 1-1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1” balls. Dust meatballs with flour. Set aside. Heat oil in heavy large skillet over medium high heat. Add meatballs and saute until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet, reduce heat to medium and saute until tender about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover, add 2 tablespoons parsley remaining garlic and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper.