Tiny Meatballs in Saffron Infusion
These delectable tiny meatballs, crafted from a blend of veal and pork, are bathed in a distinct saffron-infused sauce. Their unique flavors are likely of Moorish origin. While you can prepare them in advance and reheat, it’s best to add the saffron mixture just before serving.
Ingredients
Serves: 5 to 6
For Meatballs:
- 1 thin slice of sandwich-style bread
- Milk or water for soaking
- ½ pound ground veal
- ½ pound ground pork
- 2 garlic cloves finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 large egg lightly beaten
- 1 ½ teaspoons kosher or sea salt
- Freshly ground black pepper
- All-purpose flour for coating
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onion
- ¼ teaspoon ground paprika preferably Spanish smoked
- ½ cup veal broth chicken broth, or vegetable broth
- 2 tablespoons white wine
For Saffron Infusion:
- Several threads of saffron
- Finely chopped fresh flat-leaf parsley for garnish
Instructions
- For Meatballs:
- Begin by removing the crust from the bread and discarding it.
- Soak the bread in milk or water, then squeeze it dry.
- In a medium bowl, mix the veal, pork, half of the chopped garlic, 1 tablespoon of parsley, the beaten egg, soaked bread, 1 1/2 teaspoons of salt, and black pepper.
- Shape the mixture into 1-inch meatballs.
- Place the flour in a small, shallow bowl, and coat each meatball in the flour.
- In a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer, heat the olive oil over medium heat.
- Add the meatballs and cook, turning them occasionally, until they are nicely browned on all sides.
- Add the chopped onion and cook, stirring, until it becomes translucent and wilted, which takes about 3 minutes.
- Sprinkle in the paprika and cook for an additional 1 minute.
- Stir in the broth and wine, bringing it to a boil.
- Reduce the heat to low, cover, and let it simmer for another 40 minutes.
- For Saffron Infusion:
- 3.
- While the meatballs are simmering, use a mortar and pestle or a mini-processor to mash the remaining half of the garlic, the remaining 1 tablespoon of parsley, the saffron threads, and a pinch of salt.
- Stir this saffron mixture into the meatballs, then garnish with more chopped parsley.
Notes / Tips / Wine Advice:
If you’re using an earthenware dish, serve the hot meatballs directly from it, or transfer them to a serving platter.
These tiny meatballs are a delicacy with a unique blend of flavors, thanks to the saffron infusion. They’re perfect as tapas or an appetizer, and sure to impress your guests. Enjoy!