Mini Meatballs in Saffron Sauce

Name: Mini Meatballs in Saffron Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 32 servings All purpose flour; 2 inches thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry; 59 milliliters dry white wine; 1 large egg, beaten to blend; 2 garlic cloves, minced; 1 teaspoons ground black pepper; 227 grams ground pork; 227 grams ground veal; 1 teaspoons Hungarian sweet paprika; 237 milliliters (or more) low-salt chicken broth; 59 milliliters extra-virgin olive oil; 59 milliliters chopped onion; 4 Tbsps chopped fresh Italian parsley; 0 teaspoons crumbled saffron threads; 2 teaspoons salt

Mini Meatballs in Saffron Sauce is a dairy free recipe with 32 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 77 calories. A mixture of salt, ground pork, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Meatballs

Parsley

Garlic

Pepper

Bread

All Purpose Flour

Meat

Pork

Salt

Veal

Egg

Equipment you will use

Bowl

Heat oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate.

Ingredients you will need

Meatballs

Equipment you will use

Slotted Spoon

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.)

Ingredients you will need

Salt And Pepper