Spanish Saffron Meatballs Food

MINI MEATBALLS IN SAFFRON SAUCE

Steps:

• 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.

SPANISH SAFFRON MEATBALLS

Steps:

• Place the ground beef and ground pork into a large bowl.
• Place the sliced bread into the food processor.
• Pulse into fine bread crumbs and add to the bowl.
• Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
• Cut the bacon slices into 2" pieces.
• Place in the food processor with the milk, and 1 tbsp olive oil.
• Pulse until the bacon has developed a ground meat texture.
• Add the eggs and process for a few more seconds.
• Add the bacon mixture and black pepper to the bowl.
• Mix until all the ingredients are thoroughly blended.
• Form into 1" meatballs.
• You should have approximately 120 meatballs.
• Preheat the oven to 350 degrees.
• Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
• Drizzle the meatballs with 3 tbsp of olive oil.
• Bake for 30 minutes or until lightly browned.
• Allow the meatballs to cool until easy to handle.
• Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
• Once the onion has started to brown add the flour, stir, and remove from the heat.
• Add the paprika, beef broth, and stir again.
• Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
• Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
• Allow the meatballs to cool and place in the refrigerator.
• For the very best flavor the meatballs need to be made a day ahead.
• I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
• This really makes the meatballs tender and flavorful.
• 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
• Pulse until finely minced.
• Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.