Mini Meatballs In Saffron Sauce

Mini Meatballs In Saffron Sauce
Mini Meatballs In Saffron Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

32

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

32

servings

Ingredients

  • 8

    ounces ground pork

  • 8

    ounces ground veal

  • 4

    tablespoons chopped fresh Italian parsley

  • 2

    garlic cloves minced

  • 1

    large egg beaten to blend

  • 1

    slice French bread, 1/2" thick crust removed, soaked in water 3 minutes and squeezed dry

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon freshly-ground black pepper

  • All-purpose flour as needed

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    cup chopped onion

  • 1/2

    teaspoon Hungarian sweet paprika

  • 1

    cup low-salt chicken broth or more if needed

  • 1/4

    cup dry white wine

  • 1/4

    teaspoon crumbled saffron threads

Directions

Mix pork, veal, 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-inch balls. Dust meatballs with flour. Set aside. Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté 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. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.) Place meatballs with sauce on platter. Top with 1 tablespoon parsley. This recipe yields about 32 meatballs.

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